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Soba Noodle Steak Salad

Author: Lisa Longley


  • For Marinade
  • 1/2 cup creamy peanut butter softened
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 TBSP sesame oil
  • 1 pound Top Sirloin steak
  • For Salad
  • 8 cups baby spinach washed
  • 2 medium carrots peeled and sliced thin
  • 4 scallions sliced at an angle
  • 2 cups red cabbage
  • 1 TBSP black sesame seeds optional
  • 2 ounces soba noodles dry, cooked to package instructions and rinsed with cold water
  • For Salad Dressing
  • 1/2 cup extra virgin olive oil
  • 3 TBSPs rice vinegar
  • 2 TBSPs soy sauce
  • 1/2 tsp sesame oil
  • 2 garlic cloves minced small


  • Combine the peanut butter, soy sauce (1/3 cup), rice vinegar (1/3 cup) and sesame oil (1 TBSP). Pour in a ziplock bag and add the steak. Refrigerate for 15 minutes to 2 hours.
  • Remove the steak from the marinade (and discard marinade) and pat dry, removing excess marinade. Grill over medium heat flipping half way through until the internal temperature is 145 degrees. Let the meat rest for 10 minutes.
  • While the meat is grilling, mix together the extra virgin olive oil (1/2 cup), rice vinegar (3 TBSPs), soy sauce (2 TBSPs), sesame oil (1/2 tsp), garlic cloves. Shake in a mason jar to fully combine.
  • Slice the steak against the grain in thin pieces. Divide it and the other ingredients amongst four salad bowls and add just a small amount of the vinaigrette to coat.