Asian Flank Steak over Cold Noodles
I made this for the first time recently and it was a great summer dinner. Easy and healthy. I used brown rice noodles and wheat-free tamari to eliminate gluten from the meal. Since I was making it last-minute, I only marinaded the steak for about 45 minutes and served it warm rather than refrigerating it after cooking – it was still wonderful.
For the marinade:
1 T chili oil
1 T sesame oil
2 T rice wine vinegar
1 T chopped garlic
1 T minced ginger
2 T chopped green onions
1 T fermented black beans (optional)
1/4 cup soy sauce or wheat-free tamari
3 pounds flank steak (1/4-cup marinade per pound)
For the cold noodle salad:
3 cups cooked angel hair pasta, al dente
1 t sesame oil
1 t toasted sesame seeds
1 T soy sauce or tamari
1 T chopped green onions
1/4 t crushed red pepper
2 T grated carrots
DIRECTIONS
In a small bowl combine the marinade ingredients. Mix well. Place the flank steak in a large plastic bag. Pour the marinade over the meat. Squeeze out the excess air and seal. Refrigerate for 24 hours, refrigerated.
Preheat grill or broiler.
Remove the flank steak from the marinade. Grill or broil on both sides for 6 minutes. Remove and allow to cool for 30 minutes. Refrigerate for 2 hours until cold.
Meanwhile, make the noodle salad. In a bowl toss together the pasta, sesame oil, sesame seeds, soy, green onions, crushed red pepper, and carrots. Taste and adjust the seasonings. Place in the middle of a large plate. Slice the flank steak and position the slices around the plate or toss it all together.