Asian Flank Steak Salad Over Cold Noodles

Total Time:
50 min
30 min
20 min

6 servings

  • For the marinade:
  • 1 tablespoon chili oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons chopped green onions
  • 1 tablespoon fermented black beans
  • 1/4 cup soy sauce
  • 3 pounds flank steak (1/4-cup marinade per pound)
  • For the Cold Noodle Salad:
  • 3 cups cooked angel hair pasta, al dente
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped green onions
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons grated carrots
  • 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.

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