Grilled Steak and Asian Noodle Salad Recipe -
Grilled Steak and Asian Noodle Salad Recipe
  • READY IN 1 hr

Grilled Steak and Asian Noodle Salad

Recipe by  

"A beef salad done Asian-style has whole-grain noodles, colorful sugar snap peas, red bell peppers, and carrots tossed in a light sesame-lime dressing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr


  1. Combine marinade ingredients in small bowl. Place beef steak and 3 tablespoon marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade until ready to use.
  2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium-rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  3. Meanwhile, cook pasta according to package directions, adding vegetables during last 3 minutes of cooking. Drain. Combine pasta and vegetables with reserved marinade in large bowl. Evenly divide among 4 bowls.
  4. Carve steaks into slices. Evenly arrange beef over pasta and vegetables. Sprinkle with toasted sesame seeds, if desired.
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  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2013

We liked this, but I think a little Sriracha and some chopped peanuts, instead of sesame seeds, would send this up a notch. The meat was tender and tasty, and I liked the combination of veggies. I subbed snow peas for sugar snap peas, and I'm glad I did. Sugar snaps would have made this too sweet for us.

Most Helpful Critical Review
Oct 11, 2013

Used flank steak as would be used in restaurant, never cook steak over 5 min per side steak continues to cook after removed from grill. Let meat rest at least 10 minutes or all the juices will come out of meat and it will be dry. Also, I never close grill cover when cooking red meat, it speeds the cooking time and dries the meat. Chief at a fine dining restaurant

Aug 22, 2013

We liked this recipe but it was on the sweeter side. I think the next time I make this we'll use some chili's to add some heat to offset the sweetness. Also added some mushrooms and broccoli so there were extra veggies for my son the vegetarian, and just omitted the steak for his dinner.

Sep 02, 2013

I made this for a Sunday supper in August - the weather was just right for grilling, and I love to incorporate seasonal veggies into my meals. I cut down on the amount of red pepper, and added zucchini and yellow squash, which we really liked. The noodle and veggie part was so good, like a new form of comfort food. And nothing tops a few slices of perfectly seasoned and cooked steak!

Jul 04, 2014

Use tri tip or top sirloin don't over cook...add some heat! Very good!

Aug 24, 2013

I normally have a sweet tooth as well, but this dressing was for sure pretty sweet, and there was a lot of it. We used organic lo mein noodles instead of the spaghetti, and I also subbed snow peas for snap peas since they looked fresher at the store. I had squeezed an entire large lime into the marinade (so more than the recipe called for), but it still wasn't enough to cut the sweetness. The Asian sesame dressing I had chosen was the Annie's Organic one, so maybe I will just need to experiment with others to see how they flavor this. Also, our family is big into veggies, so I would probably double the amount of snow peas for next time. The peppers and carrots made it plenty sweet, so I would leave them as-is, but for sure, it needed something to balance the flavors a bit better. All in all, another repeat, and that meat was GREAT, and so easy to do!

Aug 16, 2013

I had never cooked steak before. That's right, never. I haven't been much of a read meat eater since my early teens, so literally for more than half my life. For someone that has never cooked steak before, I was not happy that it came out dry so I couldn't really enjoy the steak! I cooked 16 minutes on my gas grill over medium heat, covered, as indicated and there is no way this steak was of medium doneness; definitely well done. The marinade itself had great flavor and I marinated for 2 hours. I did make my own yummy Asian sesame ginger vinaigrette. I also added celery to the veg. I wish I had taken the advice of reviewer Bibi, who omitted the sugar snap peas and used snow peas; the sugar snaps were a little too sweet for the dish. I would try this again, swapping the peas and ensuring the steak was not over-cooked.

Aug 13, 2013

We really enjoyed this recipe, I did make my own marinade using a wok seasoned cooking oil, low sodium soy sauce, beef broth, and a dash of sesame oil, and some fresh ground ginger...I loved topping this with the grilled marinated steak!


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  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 659 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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