Springtime in Austin is basically a dog’s life. That’s my new expression for “bee’s knees” or “cat’s pajamas” or whatevs. (I’d be interested to learn the etymology of those expressions…)
Allow me to explain. Marshall and I are enjoying a little staycation at my parent’s house while they travel and their (sounds weird to say their..our!) dog Lulu is basking in the sun by the pool at this very moment. I mean, a dog’s life…right?! Ok maybe I’m like Gretchen trying to make “fetch” happen, but just roll with it. Townes is down for a nap right now and lately I’ve been morphing into a Tasmanian devil during naptime. Trying to do a zillion things a hundred miles a minute, quantity over quality. So this is what I’m putting out there today. Progress not perfection.
But you know what? This Chopped Thai Steak + Noodle Salad is definitely on point, even if my writing is subpar at the moment. I had so much fun creating this salad and teaching a little cooking lesson to a friend in exchange for babysitting. Yep, will barter for babysitters y’all. (I’m serious.) We had a blast, made a mess and I just so thoroughly enjoyed the creative process with this salad I have a feeling I’ll be making again and again this spring and summer. It’s perfect for dining al fresco with a glass of rosé, watching the sun sink down.
Buen provecho, y’all!
Amanda
- 2 pounds flank steak
- 1 teaspoon fresh ginger, grated
- ¼ cup soy sauce
- 1 Tablespoon fish sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup toasted sesame oil
- juice of ½ lime
- 1 package thin rice noodles, cooked (7-8 min)
- ½ cup coconut flakes, toasted
- 1 mango, diced
- 1 avocado, diced
- 1 bunch of scallions, thinly sliced at the diagonal
- cherry tomatoes, halved
- ~6 cups mixed greens (or 2 small bags)
- shredded carrots and cabbage (or 1 bag slaw mix)
- a few sprigs of cilantro
- basil
- mint
- Place flank steak in a resealable plastic bag. In a small bowl, whisk together the ginger, soy sauce, fish sauce, garlic powder, pepper, sesame oil and lime. Pour marinade over the flank steak in the plastic bag, reseal and refrigerate 1 hour up to overnight.
- Meanwhile, cook the rice noodles according to package directions. Drain and set aside.
- Now, using a grill or a grill pan/cast iron skillet, heat to medium high heat. Sear the meat about 6-8 minutes on each side (for medium rare). Allow it to rest for 10 minutes before slicing.
- Prep the rest of the salad components. First, toast the coconut flakes by placing them in a skillet on medium heat (dry) and heating them until slightly golden brown and fragrant, about 5 minutes. Next, dice the mango, avocado and slice the cherry tomatoes and scallions.
- I like to assemble these salads in individual portions so start by creating a bed of greens, followed by shredded carrots and cabbage (or slaw mix). Then, layer some noodles and arrange sliced steak on top. Top with mango, avocado, scallions, tomatoes, coconut flakes and herbs. Drizzle with dressing. (recipe follows)
- ⅓ cup avocado oil
- juice and zest of 1 lime
- 1 teaspoon ginger, grated
- 1 Tablespoon honey
- 1 Tablespoon garlic chili sauce/ sambal oeleck
- Whisk all ingredients vigorously until combined.