During Winter months, I feel particularly uninspired by salads. I need my starch - and my steak, too. That's what led me to create this Asian noodle salad with flank steak: it's hearty enough to keep you satisfied, even on the coldest of nights, but it's a nice departure from a warming but heavy meat-and-potatoes meal.
The star of the show is the flank steak, which can be substituted with ahi tuna or tofu if you want to avoid red meat. The key to making fantastic, umami-rich steak is to give it enough time to marinate: the beef soaks up the salty, gingery flavors, plus fibers in the meat make room for ginger, garlic, and coriander. Pair the beef with al dente rice noodles and fresh lettuce and herbs, and there's no chance of walking away from this salad hungry.
Keep reading for the recipe.
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