I’ve got a little plan for your next date night. It involves one of you at the grill, and one of you in the kitchen. Don’t worry, there’s plenty of time to mingle in between. While the grill master flips the steaks, he has plenty of time to check on the wine level in your glass. Once the noodles are cooked and chilling in the bowl, you can check to make sure he has a plate to slide that gorgeous strip steak onto.
We’ve been eating some iteration of a cold noodle salad for dinner frequently. It’s just too hot to cook anywhere except the grill. And, I never tire of cool, crisp, refreshing raw veggies either. Pile it all together in a single bowl, and you have a filling, healthy, easy dinner that you can riff on for ages.
To tie everything together, I use a quick Asian vinaigrette. I must admit that I usually eyeball mine, but I measured it out for you one night to get the flavors balanced perfectly. That said, taste it–your rice wine vinegar could be more pungent than mine and require a dash of sugar. Or, your palate may yearn for an extra squeeze of lime. It’s yours to do with as you wish.
On top of the vinaigrette, I piled in all my favorites: julienned rainbow colored carrots, heaps of cilantro, and scallions sliced prettily on the biased. Add the noodles that have been cooling off in the sink while the steak cooks, and toss it all together. Once the steak rests, slice it and arrange on top. This meal pleases the meat-lover and the veggie-lover. I used Omaha’s gorgeous 8-ounce strip steaks, because as you know, they are one of my sponsors this year and I love working with them. I hope you love this recipe!
For the rest: