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Grilled Ribeye over Chilled Udon and Sesame-Soy Vegetable Salad

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

This dish is where steak night meets Japanese noodle shop: a refreshingly cool udon salad crowned with smoky grilled ribeye. Along the way, you'll master blanching, quick-pickling, and the secret to slicing beef for maximum tenderness.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Add udon noodles and cook until just tender, about 8 minutes or according to package directions. Drain and rinse under cold running water until completely cool. Toss with a few ice cubes in a colander to chill thoroughly, then discard ice and set aside.
  2. 02
    Meanwhile, fill a medium saucepan with water, bring to a boil, and add 1/2 tsp salt. Add green beans and purple broccoli florets. Blanch until bright and just tender, about 2 minutes. Drain and transfer immediately to a bowl of ice water. Once chilled, drain thoroughly and pat dry.
  3. 03
    In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, mirin, sugar, and 1/2 tsp salt until sugar dissolves.
  4. 04
    Thinly slice the onion and place in a small bowl. Cover with cold water and let soak for 10 minutes. Drain and pat dry.
  5. 05
    Pat the ribeye steak dry with paper towels. Season both sides generously with 1/2 tsp salt and black pepper.
  6. 06
    Heat a grill pan or cast iron skillet over high heat. Add neutral oil. Sear ribeye until deep brown and medium-rare, about 2 minutes per side. Transfer to a plate, tent loosely with foil, and let rest 5 minutes.
  7. 07
    Slice steak thinly against the grain.
  8. 08
    In a large bowl, toss chilled noodles with half of the vinaigrette. Arrange evenly on four plates.
  9. 09
    Top each plate of noodles with green beans, purple broccoli, onion slices, and cherry tomato halves, arranging for color and symmetry.
  10. 10
    Fan steak slices on top of the vegetables and noodles. Drizzle remaining vinaigrette evenly over each plate and sprinkle with toasted sesame seeds. Serve immediately.

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