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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Soba Noodle & Steak Salad w/Ginger-Lime Dressing   
    Categories: Beef, Pasta, Herbs, Citrus, Vegetables   
         Yield: 4 Servings   
       
         8 oz Soba noodles   
       1/4 c  Soy sauce   
       1/4 c  Lime juice   
         2 ts Fine grated fresh ginger   
         1 ts Sesame oil   
       1/2 ts Light brown sugar   
         1 lb Hanger or skirt steak; room   
              - temp   
              Salt & black pepper   
         1 tb Oil; more as needed   
         8 oz Baby bok choy; halved   
              - lengthwise if large   
         1 c  Julienned or thin sliced   
              - carrots   
         4    Radishes; thin sliced   
       1/2 c  Thin sliced scallion   
       1/4 c  Fresh mint; torn   
              Flaky salt; for serving   
              - (opt)   
       
     Cook soba noodles according to package instructions.   
     Rinse under cold water, drain well and set aside.   
     Meanwhile, in a medium bowl, whisk together the soy   
     sauce, lime juice, ginger, sesame oil and brown sugar;   
     set aside.   
        
     Season the steak well with salt and pepper. Heat a large   
     cast-iron pan over medium-high until very hot, 2 to 3   
     minutes. Add the canola oil and when it shimmers, add   
     the steak and cook, undisturbed, until it begins to get   
     crisp and golden on the outside, 3 to 4 minutes. (If you   
     are using skirt steak, you may need to cut it into 2 or   
     3 pieces to fit in the pan, then cook for 2 to 3   
     minutes.) Flip and finish cooking, about 3 minutes more   
     for medium-rare. Set aside and allow the steak to rest   
     while you prepare the rest of the salad.   
        
     Turn heat to medium and add the bok choy. Season with   
     salt and pepper and cook, stirring frequently, until it   
     begins to brown and char in spots, 2 to 3 minutes,   
     adding another teaspoon or so of oil if needed to help   
     if the pan is too dry. Remove from the heat.   
        
     In a large bowl, toss the soba noodles, carrots,   
     radishes (if using) and half the scallions. Drizzle with   
     the ginger-lime dressing to taste and divide among   
     plates or in serving bowls. Thinly slice the steaks   
     against the grain and top each portion with some of the   
     steak and the bok choy. Scatter the remaining scallions   
     and the mint over top and season with flaky salt, if   
     desired. Serve with any leftover dressing in a small   
     bowl to be passed at the table.   
        
     By Colu Henry   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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