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1
Whisk mirin and ginger in a small bowl.
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2
Place steak in a shallow baking dish or pie pan. Pour mirin mixture over the steak; turn to coat. Cover and marinate in the refrigerator for at least 30 min or up to 2 hrs, turning occasionally.
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3
Put a large pot of salted water on to boil for noodles.
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4
Make Sesame-Soy Dressing by whisking soy sauce, tea, vinegar, canola oil, and sesame oil in a small bowl. Set aside.
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5
Cook noodles in the boiling water until just tender, about 6 minute. Drain; rinse under cold water. Transfer noodles to a large bowl.
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6
Add carrot and 1/3 cup of Sesame-Soy Dressing. Toss to coat.
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7
Prepare a grill. Lightly oil the grill rack by use tongs to rub it with an oil-soaked paper towel. Grill steak for 4 to 6 min per side for medium-rare, or until it reaches desired doneness. (Alternatively, brush a little canola oil over a skillet or ridged grill pan, preferably cast-iron, and heat over high heat. Add steak and cook for 4 to 6 min per side.).
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8
Transfer the steak to a cutting board. Let rest for 5 minutes. Slice thinly across the grain.
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9
Build the salad on 4 plates with about 1 cup of mixed greens, 1/4 of noodle mixture, then 1/4 of steak slices.
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10
Whisk the remaining dressing. Drizzle about 4 tsp over each salad. (Don't drown salad. It has a lot of flavor.).
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11
Sprinkle with sesame seeds. Serve immediately.
