Add steak to your salad: This Soba Noodle Steak Salad is perfect for family dinner

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

MILWAUKEE -- Have a little bit of steak with your salad. Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a delicious recipe.

Soba Noodle Steak Salad

Ingredients

  • 1-pound Top Sirloin Steak
  • 8 cups baby spinach, washed
  • 2 medium carrots, peeled and sliced thin
  • 4 scallions, sliced at an angle
  • 2 cups red cabbage
  • 1 tablespoon black sesame seeds (optional)
  • 2 ounces soba noodles, dry, cooked to package instructions and rinsed with cold water

Marinade:

  • 1/2 cup creamy peanut butter, softened
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 tablespoon sesame oil

Salad Dressing:

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 2 garlic cloves, minced

Instructions

Combine the marinade ingredients. Pour into a sealable gallon bag and add the steak. Refrigerate for 15 minutes to 2 hours, turning once.
Remove the steak from the marinade (and discard marinade) and pat dry, removing any excess marinade. Place steak in center of grid over medium, ash-covered coals.

Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Let the steak rest for 10 minutes.

While your steak is resting, mix together the dressing ingredients in a mason jar. Shake to fully combine.
Slice the steak against the grain into thin pieces. Divide the spinach, steak, carrots, scallions and red cabbage among four salad bowls; top with sesame seeds and vinaigrette. Serve and enjoy!!