Lara Katz: Dreaming Up Delicious


Steak, Avocado, and Rice Noodle Salad Recipe

A Summer Salad that is delicious, easy and quick

by: Lara Katz

I recently had the opportunity to attend a promotional event put on by Zwilling and J.A. Henckels. If you are like me you know that J. A. Henckels is a knife company but I was quick to learn that they recently aquired the Zwilling company and now represent many different lines of cookware, bakeware and knives.

The event was a lot of fun and delicious.

There were four stations set up, each one showcasing a different type of kitchen personality, a chef demonstrating a dish to match while at the same time showing off one of their kitchenware lines. The first station was called "Le Gourmand" with a chef preparing honey soy and ginger glazed salmon using Zwilling Pro knives with special formula stainless-steel blades. The second station was called "The Busy Bee" where a chef was making the most amazing macaroni cheese baked in Staub ceramics. Staub ceramics are made in France and are available in 4 different colours. The multi-sized serving dishes feature ergonomic handles and a polished base that will not scratch. The third station, titled "The Grill Master" featured a chef at a bbq grilling steak and asparagus. This was my most favourite station and was the inspiration behind my featured recipe in this post. The chef at this station demonstrated Miyabi knives, in particular the 6000MCT Artisan Collection which boasts blades with highly polished hammered finishes and extremely sharp blades. "The Sweet Tooth," the fourth and final station showcased Demeyere, a technology based cookware line that ensures each cooking vessel delivers perfect results through superior construction. The chef at this station was preparing crepes with flambeed pineapples.  

Things just kept getting better and better! The entire event took place at a beautiful home with the stations set up throughout the main floor and backyard. The gift bag unfortunately did not include any cookware but after the education I received and the full stomach I left with I cannot complain.

There is something about summer that makes me crave steak on a salad. After tasting the grilled steak and asparagus I knew I wanted to create something similar. This Steak, Avocado and Rice Noodle Salad is a delicious combination of heartiness, creaminess and tartness. Besides being delicious this recipe is also ready in 15 minutes. The salad is served at room temperature so it is the perfect meal for a weeknight or entertaining, or entertaining on a weeknight. It can be prepared in advance or done at the last minute. Get ready for your new go to summer meal.


2 lbs strip steak, I like it on the thinner side for a salad                                                                                                                  
freshly ground pepper
canola oil
1 package thin rice noodles
2 avocados, not too ripe
Juice of 1 lime
Noodle Sauce:
1/4 cup soy sauce
1 tsp sesame oil
2 tsp sugar
Juice of 1 lime
Salad Dressing:
1 tsp fresh ginger, minced
juice of 1 lime
5 Tbsp rice wine vinegar
1 1/2 tsp sugar
1 tsp olive oil
2 Tbsp fresh cilantro, chopped
1/4 cup cashews, crushed

 For steak, heat a pan on high heat until very hot and smoking.  Season steaks generously with salt, pepper and drizzle with oil. Rub oil, salt and pepper onto both sides of steak with your fingers and cook in hot pan 1-2 minutes each side, depending on thickness and how rare you like your steak. Take steak out of pan, place on plate and cover with tin foil. The steak will continue to cook so take it out of the pan when it is more rare than you like it.

 Mix ingredients for noodle sauce together in a small bowl.

 Fill a medium size pot with water and bring to a boil. Add rice noodles and cook for 1-2 minutes. Drain in colander and rinse with cold water to stop noodles from cooking. Drain noodles very well. Toss noodles with noodle sauce and set aside.

 Slice avocados, mix with juice of 1 lime. Set aside.

 Combine ingredients for salad dressing in a small bowl.

 Slice steak into 1/2 inch slices.

 For salad: Place noodles mixed with sauce on a large platter. Top with slices of steak and avocado slices. Drizzle lightly with salad dressing. Save remainder of salad dressing for anyone who wants to add extra on their own plate. Top platter with chopped cilantro and crushed cashews. Serve.

 To prepare in advance: Make dressings ahead of time and keep in fridge until ready to use.  Boil noodles, rinse with cold water and keep in colander until ready to use. Grill steak and keep warm by covering it with tinfoil.   

Looking for the perfect dessert to end this meal? Try my Lemon-Lime Cream Pie Recipe.  It is quick, easy and refreshing.

Want to try another fabulous summer recipe? Try Salsa Beef Tacos Recipe.

Adapted from Fresh Happy Tasty