Seared Steak With Soba Noodles
Serves: 4 | Preparation time: 35 minutes | Cooking time: 50 minutes
2 thick-cut Tasman yearling porterhouse steaks (about 450g in total, trimmed of fat)
1 garlic clove, chopped
4½ tsp soy sauce
1 tsp groundnut oil
2 tsp grated fresh root ginger
1 tbsp caster sugar
3 tbsp rice vinegar or cider vinegar
2 tbsp toasted sesame oil
250g soba (Japanese buckwheat noodles)
200 g sugar snap peas
115 g shiitake mushrooms, stalks removed
200g mixed salad leaves (recommended - baby spinach and coriander leaves)
7.5 cm piece of mooli (Japanese white radish), cut into matchstick strips
5 spring onions, thinly sliced
10 sprigs of fresh basil, leaves torn
- Mix together the garlic, 1 teaspoon of the soy sauce and the groundnut oil. Rub into both sides of the steaks and leave to marinate for a few minutes.
- Meanwhile, put the remaining 3½ teaspoon soy sauce, the ginger, sugar, vinegar and sesame oil in a small bowl and whisk together for the dressing.
- Cook the soba in a large pan of boiling water for 5 minutes, or according to the packet instructions, adding the sugar snap peas for the last 2 minutes of the cooking time. Drain the noodles and peas.
- Heat a ridged cast-iron grill pan. Add the steaks and cook over a high heat for 2½ minutes. Turn them over and cook for 1 minute. Add the shiitake mushrooms to the pan, cup side down. Cook for a further 1½–2 minutes. The steaks will be rare, so cook longer if you prefer them medium or well done. Remove the steaks to a board and cut into thin slices.
- Place the mixed leaves in a large bowl and add the sugar snap peas, mooli, spring onions and basil. Stir the dressing, then pour about two-thirds over the salad and toss. Add the rest of the dressing to the noodles and mix.
- Arrange the leafy salad on a serving platter or on 4 plates and top with the soba, mushrooms and steak slices. Serve at once.