Recipe courtesy of Beef Checkoff Program

Pacific Rim Grilled Steak and Noodle Salad

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  • Total: 6 hr 45 min
  • Inactive: 6 hr
  • Cook: 45 min
  • Yield: 6 to 8 servings
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Ingredients

1 beef flank steak (1-1/2 to 2 pounds)

Noodle Salad (recipe follows)

Toasted sesame seeds and sliced green onions (optional)

Marinade & Dressing:

2/3 cup teriyaki marinade and sauce

1/2 cup orange marmalade

3 tablespoons creamy peanut butter

2 tablespoons minced fresh ginger

4 garlic cloves, minced

Noodle Salad

8 ounces uncooked whole grain or wheat spaghetti

2 cups broccoli florets

1 medium red bell pepper, cut into 1/4-inch strips

1 cup carrots, cut into 1/4-inch diagonal slices

1/2 cup fresh basil, chopped

Directions

  1. Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Prepare Noodle Salad.
  3. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  4. Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.

Noodle Salad

  1. Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.