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Somen noodle salad with seared steak, charred corn, Persian cucumbers, radishes, crushed peanuts, cilantro, scallion, lime, Thai bird chili pepper. Dressing: mix together fish sauce, rice vinegar, a bit of sugar, crushed garlic.
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Seared steak is an American Wagyu filet mignon from @snakeriverfarms. Take steak out of the fridge for about an hour before cooking to bring it to room temp. Heat neutral oil in a carbon steel or cast iron pan on medium-high until slightly smoking. For medium-rare, sear steak for about two minutes on all sides (top, bottom, and all around)–using tongs will be helpful. Press down occasionally so the surfaces get a nice golden color. Cook for about 8-10 minutes total, remove steak from heat and let rest for about 10-15 minutes. Meanwhile, start dressing/assembling the salad.
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Cook noodles according to package directions. Drain and rinse under cool water in colander, then tossing to get rid of excess water. Carefully mix noodles with dressing. Arrange in serving bowl and top with an assortment of veg, tender herbs, crunchy toppings. When steak is well-rested, slice it against the grain, place on noodles, top with more dressing and a bit of sea salt.
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Thank you @snakeriverfarms for the delicious steak! Can’t wait to try the tomahawk next!
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