Gochujang Flank Steak with Rice Noodle Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 43
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 33
- Cholesterol
- 77
- Sodium
- 2049
- Total: 40 min
- Active: 40 min
Ingredients
4 ounces stir fry rice noodles
1/2 cup rice vinegar
1 teaspoon honey
Kosher salt
1 shallot, thinly sliced
1 pound flank steak
Freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce, plus more for serving
2 scallions, thinly sliced
1 medium carrot, grated
1 teaspoon sesame oil
Directions
- Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain, rinse under cold water and set aside.
- Meanwhile, whisk together the vinegar, honey and a large pinch of salt in a small microwave-safe bowl. Add the shallot and toss to coat. Microwave for 1 minute. Let cool and then drain, reserving 1/4 cup of the pickling liquid.
- Position an oven rack 5 to 6 inches below the broiler and preheat. Line a baking sheet with foil.
- Put the flank steak on the prepared baking sheet and sprinkle all over with salt and pepper. Rub the steak with 1/4 cup of the Korean Gochujang Cooking Sauce and let marinate at room temperature for 15 minutes.
- Broil the steak (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let rest for 5 minutes.
- Toss the rice noodles with the scallions, carrots, sesame oil and reserved pickling liquid in a medium bowl. Season with salt and pepper.
- Slice the steak thinly against the grain. Scatter the pickled shallots over top and serve with the rice noodle salad and remaining cooking sauce on the side.