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Udon Know Beef

Chilled Udon Noodles with Grilled Ribeye, Green Beans, Purple Broccoli, and Tomato-Sesame Dressing

45 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take

Inspired by Japanese summer noodle salads, this dish lets you flex your grill skills on ribeye while chilling out with sesame-zinged tomato dressing. You'll learn how to keep steak tender, blanch veggies for color pop, and build a noodle bowl so tasty you'll forget it's technically a salad.

Equipment needed
  • Grill or grill pan

Ingredients

Yield
4

Instructions

  1. 01
    In a shallow dish, whisk together 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sesame oil, black pepper, and garlic. Place ribeye steak in the marinade, turning to coat, and marinate at room temperature for 20 minutes.
  2. 02
    Bring a large pot of water to a boil. Add kosher salt, then add udon noodles. Cook until just tender, 8–10 minutes for dried or 2–3 minutes for fresh. Drain and rinse under cold water until completely cool. Set aside.
  3. 03
    While the noodles cook, bring a medium saucepan of salted water to a boil. Add green beans and cook for 2 minutes, then add purple broccoli florets and blanch both together for 1 more minute. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.
  4. 04
    Heat a grill pan or outdoor grill to high. Remove steak from marinade and pat dry. Grill 2–3 minutes per side for medium rare, or until desired doneness. Rest steak on a cutting board for at least 8 minutes.
  5. 05
    Meanwhile, make the dressing: In a small bowl, combine diced tomatoes, 1 tablespoon soy sauce, 1 tablespoon mirin, remaining 1 tablespoon sesame oil, rice vinegar, sugar, and half the scallions. Stir gently and let sit for 5 minutes to meld.
  6. 06
    Slice rested steak thinly against the grain.
  7. 07
    Divide chilled udon noodles between four bowls. Arrange green beans, purple broccoli, and sliced ribeye over the noodles. Spoon tomato-sesame dressing generously over everything.
  8. 08
    Sprinkle with toasted sesame seeds and the remaining scallions. Serve immediately and enjoy a bowl of cool, beefy bliss.

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