Grilled Flank Steak with Cucumber-Noodle Salad
Marilee
ingredients
- 1 1/2 pounds flank steak
- 1/2 cup low sodium soy sauce
- 1/4 cup orange juice
- 2 medium garlic gloves - rough chopped
- 3 tbls fresh grated ginger
- 7 ounces of angel hair pasta
- 1 tbls sesame oil
- 2 tbls rice wine vinegar
- 1 teas brown sugar
- 1 teas salt
- 3 green onions, chopped
- 1 seedless cucumber, chopped
- 1 red pepper, sliced into rings
- 1/2 cup salted roasted peanuts, chopped
directions
- 1
Make the marinade: stir 1/4 cup soy sauce, orange juice, garlic and 1 tbls ginger together in a shallow dish. Place the steak in the dish and turn to coat and let marinade for 30 minutes, turn occasionally.
- 2
Make the pasta, strain and rinse in cold water. Transfer to a large bowl and toss with 1 tbls sesame oil. Set aside. Combine remaining soy sauce, ginger, chili oil, vinegar, sugar, lemon juice, and salt in a small bowl.
- 3
Toss the dressing, green onions, and cucumber with the pasta. Heat a grill and grill the red pepper rings for 5 minutes. Dice the pepper into pieces and add it and the peanuts to the salad and set aside.
- 4
Grill the steak. Grill for 8 minutes on each side. let rest for 5 minutes and slice thinly. Serve with pasta salad.
Source: Marilee
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