Reverse-seared sirloin steak adds dramatic flavor to this Asian-inspired noodle salad, which features carrots, daikon radish and cabbage. Top it with a velvety homemade peanut sauce used as a dressing..
1 ½ pounds Chairman’s Reserve® Beef sirloin, (about 2 inches thick)
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 tablespoon avocado oil
1 tablespoon ghee or butter
2 tablespoons tamari or soy sauce
2 garlic cloves
1 tablespoon fresh ginger, chopped
2 tablespoons rice wine vinegar
2 tablespoons coconut milk, full fat or reduced fat
2 tablespoons fresh lime juice
1 tablespoon coconut sugar or sugar
1 teaspoon toasted sesame oil
1 tablespoon orange zest
Pinch of Sichuan pepper or cayenne pepper
⅓ cup unsweetened creamy peanut butter
2 to 3 tablespoons water if needed to thin sauce
2 tablespoons chopped cilantro (optional)
12 oz soba noodles, cooked according to package directions
2 cups broccoli florets
2 cups green cabbage, thinly sliced
1 cup carrot, julienned
1 cup daikon radish, julienned
1 cup purple cabbage, thinly sliced
2 green onions, sliced on bias
1 cup English cucumber, sliced, half-moons
1 red pepper, seeded, julienned
¼ cup roasted peanuts
2 tablespoons sesame seeds
1 tablespoon lime zest
2 limes, quartered
Spring onion, sliced on bias
Toasted sesame seeds
Jalapeno, finely diced
- Salt and pepper steak and allow to rest in refrigerator 4 hours or overnight. Longer is preferred as it will allow the salt to move into the beef and not just flavor the exterior.
- Pre-heat oven to 225°F.
- Place steak on lightly oiled sheet pan.
- Bake in oven until instant read or oven safe thermometer reads 115°F (25 to 45 minutes).
- When steak is close to temperature, heat a cast-iron skillet on medium-high until it begins to smoke. Add avocado oil and steak. Cook steak 45 seconds per side, including sides, holding steak in long tongs to cook. Check temperature after first round of turns. Add butter or ghee (ghee has a higher smoking point than butter allowing less possibility of burning) to pan and repeat searing turns until temperature reaches 133°F (for medium-rare).
- Remove from heat and rest for 10 to 15 minutes. Slice into ½ – inch slices.
- Combine all the sauce ingredients except peanut butter into a blender jar and blend until sauce is smooth, add peanut butter and blend. If the sauce gets too thick add more coconut milk or water, 1 tablespoon at a time until sauce is pourable but still thick. Add cilantro if using and give a quick blend, just enough to incorporate.
- Combine all the salad ingredients together with peanut sauce (⅓ at a time) and toss to lightly coat. Save any extra sauce for drizzling later. Cover and place in refrigerator to chill and allow flavors to meld.
- Spread salad on a large platter or low sided bowl, add sliced steak and top with desired garnishes.
- Serve with any extra sauce, chili crisp, Sriracha, soy or any other favorite finishing items.