Ramen and Steak Salad with Citrus DressingJump to Recipe
Many people think that the culmination of becoming a good cook is making an elaborate cake or fancy dessert or something, but my culmination is being able to toss together fast and delicious weeknight meals that are low stress, delicious, and keep well for leftovers. This Ramen Steak Salad with Citrus Dressing checks all the boxes!
The steak in this recipe can be almost any steak that grills well. I would stay away from the super-pricy cuts and stick with a flank steak or flat iron steak. They are great on the grill and work well in a salad.
The ramen should be the cheap stuff! Toss out the seasoning packets though and just use the noodles which cook quickly and are great tossed with fresh, crunchy veggies.
The really key thing for this recipe is the citrus dressing which I literally just shake together in a jar. It ties everything together though and is a must-try for this recipe!
This Ramen Steak Salad is the perfect example of a hearty and fast weeknight dinner. Ready in minutes and packed with flavor! Don’t forget the quick citrus dressing! It totally makes the salad work. The salad also makes great lunches!
- Preheat grill to medium-high heat. Rub steak well with Montreal seasoning and let rest for a few minutes.
- Grill steak for 7-8 minutes per side until internal temperature reaches 140 F˚ in the thickest part. That will give you a nice medium-rare steak. Cooking time may vary depending on thickness of the steak.
- When steak comes off the grill, let rest for 5 minutes and then slice against the grain into thin strips.
- While steak is cooking or resting, make ramen (discard seasoning package). Then toss ramen with sliced jicama, cabbage, red peppers, cilantro, and nuts.
- For dressing, add all ingredients to a jar with a lid and shake well to combine.
- Serve salads by dividing ramen and veggies salad on plates. Top with sliced steak and drizzle with citrus dressing.
Store ramen salad, steak, and dressing separately. Ingredients will keep well for 5 days and makes for great weekday lunches.
Ramen Steak Salad
Let’s talk steak! I used a flatiron steak for this version which is a bit thicker than a flank steak and much thicker than a skirt steak, but you can use any of those. Your cooking time will just need to adjust slightly.
I seasoned mine liberally with Montreal steak seasoning and a drizzle of olive oil but you could use any steak rub or just salt and pepper if you have nothing else!
Grill the steak over medium-high heat for 7-8 minutes per side until it has some char on all sides and hits around 140 F˚ in the thickest part of the steak.
Grilling time could vary a lot based on thickness of the steak so I highly recommend using a meat thermometer to make sure you nail the temperature.
When the steak comes off the grill, let it rest for a few minutes and then slice it up!
The Ramen Salad
It’s important to use some crunchy, fresh vegetables in this mix. I used basic ramen noodles for my version and added sliced cabbage, jicama, red peppers, cilantro, and cashews.
The Citrus Dressing
This dressing has more ingredients than I would normally toss in a dressing, but they all do something so just give it a shot! Grate the ginger and mince or grate the garlic. Then toss everything in a jar with a lid and shake it up!
Assembling this salad is as easy as dividing the ramen salad between plates, topping with some sliced grilled steak, and drizzled heavily with the dressing!
This salad makes great lunches for the week but just store the items separately. If you tossed the salad, the steak, and the dressing all together it would get a bit sad after a few days.
Try out this Ramen Steak Salad! It’s was a big hit at house Macheesmo!