This healthy grilled flank steak with noodle salad makes a complete meal including protein, vegetables, and noodles, perfect for warm evenings. Tossed with rice vinegar, dark sesame oil, sriracha and soy sauce it embodies Asian flavors. You can easily modify and customize this recipe by customizing the vegetables to your liking. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Grilled Flank Steak With Noodle Salad Grilled Flank Steak With Noodle Salad Recipe | CHEFBear.net PT35M Serves 4 4 Cloves Garlic 1 Tablespoon Fresh Lemon Juice 1 1/2 Teaspoons Hoisin Sauce 1 Pound Flank Steak 1/2 Teaspoon Salt & Freshly Ground Black Pepper N/A Cooking Spray 1/4 Pound Dried Udon Noodles 1 Medium English Cucumber 2 Medium Carrots 1/2 Medium Bunch Of Radishes 1 Medium Bell Pepper 1 Teaspoon Soy Sauce 1 Teaspoon Sriracha Sauce 2 Tablespoons Rice Vinegar 1 Tablespoon Dark Sesame Oil 1/4 Medium Bunch Of Thai Basil 1/2 Small Head of Romain Lettuce 1/2 Medium Red Onion In a small bowl, add 3 cloves of minced garlic, lemon juice and hoisin sauce and mix until well combined. Coat steak with marinade generously and season with 1/4 teaspoon of salt and pepper. Allow the steak to rest at room tempature for at least 20 minutes. Meanwhile, lightly grease a grill pan with cooking spray, and heat over medium-high heat. Grill the steak for about 4 minutes per side, and allow to rest for 5 minutes. Slice the steak into thin slices across the grain. Meanwhile, cook the noodles according to the package’s directions. Drain and rinse under cold water, and drain again. (You want a pretty dry noodle, or the salad will soggy). In a large mixing bowl, combine the noodles, cucumber, carrots, radishes, onions, Thai basil and romaine lettuce. In another medium mixing bowl, combine the soy sauce, sriracha, vinegar, sesame oil, remaining 1 clove of minced garlic, and remaining salt and pepper, and whisk to combine. Toss the noodle and vegetable mixture with the prepared dressing, and carefully fold in the sliced steak and lightly toss again.

Grilled Flank Steak With Noodle Salad

Grilled Flank Steak With Noodle Salad Recipe


This healthy grilled flank steak with noodle salad makes a complete meal including protein, vegetables, and noodles, perfect for warm evenings. Tossed with rice vinegar, dark sesame oil, sriracha and soy sauce it embodies Asian flavors. You can easily modify and customize this recipe by customizing the vegetables to your liking.

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Recipe Information

Flavor Profile

American

Protein

Beef

Category

Main Dishes

Serves

4

Total Time

35 Minutes

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Ingredients

      • 4 Cloves Garlic (Minced)
      • 1 Tablespoon Fresh Lemon Juice
      • 1 1/2 Teaspoons Hoisin Sauce
      • 1 Pound Flank Steak
      • 1/2 Teaspoon Salt & Freshly Ground Black Pepper
      • Cooking Spray
      • 1/4 Pound Dried Udon Noodles
      • 1 Medium English Cucumber (Thinly Sliced)
      • 2 Medium Carrots (Peeled & Shredded)
      • 1/2 Medium Bunch Of Radishes (Thinly Sliced)
      • 1 Medium Bell Pepper (Seeded & Thinly Sliced)
      • 1/4 Medium Bunch Of Thai Basil (Sliced)
      • 1/2 Small Head Of Romain Lettuce (Sliced)
      • 1/2 Medium Red Onion (Sliced)

      • Sriracha & Sesame Dressing
      • 1 Teaspoon Soy Sauce
      • 1 Teaspoon Sriracha Sauce
      • 2 Tablespoons Rice Vinegar
      • 1 Tablespoon Dark Sesame Oil

Directions

  1. In a small bowl, add 3 cloves of minced garlic, lemon juice and hoisin sauce and mix until well combined. Coat steak with marinade generously and season with 1/4 teaspoon of salt and pepper. Allow the steak to rest at room tempature for at least 20 minutes.
  2. Meanwhile, lightly grease a grill pan with cooking spray, and heat over medium-high heat. Grill the steak for about 4 minutes per side, and allow to rest for 5 minutes. Slice the steak into thin slices across the grain.
  3. Meanwhile, cook the noodles according to the package’s directions. Drain and rinse under cold water, and drain again. (You want a pretty dry noodle, or the salad will soggy).
  4. In a large mixing bowl, combine the noodles, cucumber, carrots, radishes, onions, Thai basil and romaine lettuce. In another medium mixing bowl, combine the soy sauce, sriracha, vinegar, sesame oil, remaining 1 clove of minced garlic, and remaining salt and pepper, and whisk to combine.
  5. Toss the noodle and vegetable mixture with the prepared dressing, and carefully fold in the sliced steak and lightly toss again.



Nutrition & Cost Facts

Calories

343 kcal

Carbs

31 g

Fat

10 g

Protein

30 g

Cost Per Serving

$3.20

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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