Grilled Steak and Asian Noodle Salad

Name: Grilled Steak and Asian Noodle Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 83 milliliters reduced-fat or regular Asian-sesame dressing; 454 grams beef top sirloin steak, cut 1 inch thick; 128 grams packaged shredded carrots; 92 milliliters hoisin sauce; 2 Tbsps fresh lime juice; 1 medium red bell pepper, thinly sliced; 4 servings Toasted sesame seeds; 170 grams uncooked whole grain spaghetti; 227 grams package sugar snap peas

Grilled Steak and Asian Noodle Salad

If you have roughly 1 hour to spend in the kitchen, Grilled Steak and Asian Noodle Salad might be an excellent dairy free recipe to try. This recipe makes 4 servings with 537 calories, 36g of protein, and 19g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. It works well as an Asian main course. Head to the store and pick up sesame seeds, beef top sirloin steak, lime juice, and a few other things to make it today. Asian Steak and Noodle Salad, Asian Rice Noodle Salad with Steak, and Asian Rice Noodle Salad with Steak are very similar to this recipe.

Instructions

Combine marinade ingredients in small bowl.

Ingredients you will need

Marinade

Equipment you will use

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.

Ingredients you will need

Steak

Marinade

Equipment you will use

Ziploc Bags

Remove steak from marinade; discard marinade.

Ingredients you will need

Marinade

Steak

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.

Ingredients you will need

Steak

Equipment you will use

Grill

Meanwhile, cook pasta according to package directions, adding vegetables during last 3 minutes of cooking.

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Vegetable

Pasta

Drain.

Combine pasta and vegetables with reserved marinade in large bowl. Evenly divide among 4 bowls.

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Vegetable

Marinade

Pasta

Equipment you will use

Bowl

Carve steaks into slices. Evenly arrange beef over pasta and vegetables.

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Vegetable

Steak

Pasta

Beef

Sprinkle with toasted sesame seeds, if desired.

Ingredients you will need

Sesame Seeds

Equipment

Bowl

Ziploc Bags

Grill

Ingredients

Servings:

83milliliters

reduced-fat or regular Asian-sesame dressing 454grams

beef top sirloin steak, cut 1 inch thick 128grams

packaged shredded carrots 92milliliters

hoisin sauce 2Tbsps

fresh lime juice 1medium

red bell pepper, thinly sliced 4servings

Toasted sesame seeds 170grams

uncooked whole grain spaghetti 227grams

package sugar snap peas

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Arrowood Sonoma Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Arrowood Sonoma Chardonnay

Aromas of delicate pear and melon mix with citrus characteristics of grapefruit and lemon, while flavors of sweet canned pears and melon dominate the palate.VintageIn the glass, the 2000 Sonoma County Chardonnay offers up a mouth-watering array of intriguing flavors and aromas. Loaded with fruit, it comes at you from all directions. VineyardThe fruit for our 2000 Sonoma County Chardonnay comes from three exceptional vineyards in the Russian River Valley. Each vineyard reflects its distinct terroir and contributes different nuances and characteristics to the wine. Fermentation & AgingBecause the fruit is grown in a relatively cool climate, we put it through barrel and malolactic fermentation to balance out the crisp acids and give the wine a rich and creamy texture. Sur lies aging and stirring in French oak barrels adds hints of toasty oak and complexity to the blend