I’ve got a hankering for something gingery and garlicky… And I just so happened to have a flank steak pulled out. Thai inspired steak salad, here we come!!
Ingredients:
1 flank steak
Marinade:
-1/4c sesame oil
-1/4c soy sauce
-3 tbsp worcestershire sauce
-2″ knob ginger, grated
-5 cloves garlic, minced
-2 tbsp sriracha sauce
-2 tbsp rice wine vinegar
Noodles:
-1 lb boccatini spaghetti, cooked
-2 tbsp tahini sauce
-1 heaping tbsp peanut butter
-1 tbsp honey
-2 cups romaine lettuce, chopped
-1/4c fresh chives, sliced
-lightly toasted sesame seeds
In a resealable freezer bag, add all your marinade ingredients. Score your flank steak across the grain from one end to the other. this will allow the marinade to sink in. Marinate 4 hours or over night.
Remove steak from the bag. KEEP the marinade. Pat the steak dry with paper towel. Turn your BBQ to medium-high heat. BBQ steak 6-7 mins a side for a medium rare. Remove from the BBQ and let rest.
in a sauce pan over low-medium heat, add your marinade and the rest of the sauce ingredients. (All except the sesame seeds and chives.) Bring to a boil, and let simmer. Once the sauce is thickened to your liking, add it to the noodles. Add your chopped up lettuce and mix. Top with steak, chives and sesame seeds.