Cold Soba Noodle Salad
with Grilled Beef

• 10 Oz. Edamame (Soybeans) in Shells (Fresh Or Frozen) Salted to Taste
• Grated Zest of One Lime
• Juice Of 1/2 Lime
• Sea Salt or Kosher Salt, to Taste
• 1 Clove Garlic, Finely Chopped
• 1 Tbsp. Honey
• 1 Tbsp. Rice Wine Vinegar
• 1 Tsp. Chili Sauce With Garlic
• 1/2 Cup Pompeian Extra Virgin Olive Oil
• 1/3 Cup Carrots, Julienned
• 1/3 Cup Cucumber Slices, Halved
• 1/4 Cup Radishes, Thinly Sliced
• 2 Boneless New York Strip Steaks (1-1/2 Lbs.) 1-1/2 Inches Thick, Trimmed of Fat
• 2 Cloves Garlic, Chopped
• 2 Green Onions, Finely Chopped
• 2 Tbsp. Opici Sherry
• 2 Tsp. Grated Fresh Ginger
• 3 Tbsp. Sesame Seeds
• 4 Oz. Mesclun Salad Mix
• 5 Tbsp. Soy Sauce
• 6 Tbsp. Rice Wine Vinegar
• 7 Oz. Soba Noodles*

1. Place steaks in plastic bag. Whisk marinade ingredients in a small bowl. Pour over steaks, seal bag, and marinate for at least 2 hrs. or overnight, turning occasionally.

2. For sesame lime vinaigrette, toss sesame seeds in a nonstick skillet over medium heat, until golden brown. Remove from heat and let cool. Combine remaining vinaigrette ingredients in a medium bowl and whisk. Stir in cooled sesame seeds.

3. Boil the edamame in salted water for 5 min. Drain, refresh under cold water, and drain again. Shell the edamame. Boil soba noodles for 2-3 min., or until tender. Drain, refresh under cold water, and drain again. Transfer noodles to a large bowl. Add the edamame, carrots, radishes, and cucumber to noodles. Pour 1/3 cup of the vinaigrette into the bowl and toss.

4. Heat grill. Remove steaks from marinade and pat dry. Grill for 8-10 min. on each side, or until desired doneness. Let cool for 15-20 min.

5. To serve, arrange mesclun on a large platter. Transfer soba noodle mixture to center of platter. Slice steaks and arrange slices over noodles. Drizzle the platter with remaining vinaigrette and garnish with julienned green onions.

Serves 6.

*If unavailable, substitute with 7 oz. whole wheat No. 12 spaghetti.