Grilled Steak and Asian Noodle Salad

Grilled Steak and Asian Noodle Salad

Linda at Bit of Flavor

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.

Modified from: Grilled Steak and Asian Noodle Salad

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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  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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