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

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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


  • 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


  • 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


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!!