Marinated tagliata on soba noodles salad with miso dressing. Or grilled steak and pasta salad surprisingly different.
I m Summer is your favorite one a juicy grilled steak with pasta salad? I can understand that super well! So that the whole thing is not too monotonous in the long run, I want to inspire you today for an exciting change of your favorite combination. We just squinted over to our Asian friends and their amazingly good food. And lend us two, three delicious ingredients that give a classic American BBQ and a German pasta salad a very exciting twist: Marinated Tagliata on the grill on soba noodle salad with miso dressing is summery light, fresh, spicy and just delicious. p>
Who now spontaneously fears that the whole thing is incredibly complicated, expensive and time-consuming - nope. I can calm you down completely. The marinade and the dressing are mixed in less than 1 minute. The soba noodles have a pleasingly short cooking time. And the vegetables are snipped in a few minutes. In a short time, you can spoil yourself and your loved ones with really delicious and unusual food.
Only the meat wants to spend a little time in the marinade to develop a great aroma. You can mix it with the marinade the evening before your meal or a few hours in advance and let it sit in the fridge - that's extremely flexible in terms of time.
And if you're wondering what exactly this soba is Noodles are: The Japanese love their noodles from buckwheat and wheat very much. They bring a hearty-nutty taste and often with an extra dose of protein.
Your surprisingly different steak from the grill with a special pasta salad so nothing stands in the way! You can find more tips on how to prepare under the recipe.
Have it tasty! ღ
The recipe for marinated tagliata on soba noodles salad with miso dressing
Beef in marinade
1 tablespoon soy sauce
1 tablespoon of sake or drier White wine
2 garlic cloves, chopped or pressed
2 teaspoon cane sugar or brown sugar
2 tbsp olive oil
1/2 tbsp chili flakes
250 g hoofsteak or loin steak
juice of 1 lime
2 tablespoons light miso paste *
1 tablespoon soy sauce
1 tablespoon rice vinegar * or white wine vinegar
2 tablespoons olive oil
1 tablespoon dark sesame oil *
200 g soba noodles *
1/2 snake cucumber, halved without seeds
1 large handful of arugula, washed
1 handful fresh coriander, roughly chopped
3 F green onions, in rings
Garnish 1 tablespoon of sesame seed
Mix a creamy salad dressing with all the ingredients for the dressing.
Cook the soba noodles according to the instructions on the package, put them under cold water and chill drain well. Cut the cucumber into thin slices. In a bowl the soba noodles with cucumber, rocket, cilantro. Mix the spring onions and half of the dressing.
Lift the meat from the marinade and grill on the hot grill (or in a pan over high heat) crispy brown on each side (the inside should still red to pink and not be fried!). Possibly. brush once again with the marinade.Serve with sesame seeds as you wish.
I've got a really good Misopaste storage tip from my Japanese grocer: store the bag or mug with the Misspaste perfect in the freezer. The miso paste hardly ripens there and will last for a very long time. Due to its consistency, it does not freeze, but remains creamy, so you can easily remove a small amount of miso at any time.
Soba noodles are available in different thicknesses and with different buckwheat content. Therefore, you should keep to the cooking instructions (I take salt water!) In any case, the packing instructions. They usually cook much shorter than classic wheat noodles - so it's best to stay close to the pot to keep it firm. If the noodles are immediately quenched with plenty of cold water after cooking, they will then remain nice and loose and will not stick together.