Udon With Grilled Flank Steak
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
59
Spice
40
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tsps
Garlic (minced, divided)3 tbsps
Seasoned Rice Vinegar (divided)2 tbsps
Vegetable Oil (divided)230 g
Udon Noodle1 cup
Mint (packed fresh)Directions:
1
Prepare a gas grill for direct-heat cooking over medium-high heat
2
Stir together 2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 tablespoon vinegar, and 1/4 teaspoon salt in a small bowl
3
Pat steaks dry and rub marinade all over them
4
Marinate 5 to 15 minutes
5
Brush steaks with 1 tablespoon oil, then oil grill rack and grill steaks, covered, turning over once, about 10 minutes total for medium-rare
6
Transfer steaks to a cutting board and let stand 5 minutes
7
While steaks cook, add noodles to a pasta pot of boiling salted water (1 tablespoon salt for 4 quarts water) and, when noodles rise to top, reduce heat, then simmer until just tender, 10 to 15 minutes
8
Add sugar snaps and cook 1 minute more
9
Drain in a colander and rinse briefly under cold water
10
Divide noodles and sugar snaps among 4 large bowls
11
Bring broth to a boil in a small saucepan with remaining 2 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons garlic, and 1 1/2 teaspoons ginger, then stir in fish sauce and scallions and pour over noodles
12
Thinly slice steaks across grain and divide among bowls, then top with mint or cilantro
13
Prepare a gas grill for direct-heat cooking over medium-high heat
14
Stir together 2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 tablespoon vinegar, and 1/4 teaspoon salt in a small bowl
15
Pat steaks dry and rub marinade all over them
16
Marinate 5 to 15 minutes
17
Brush steaks with 1 tablespoon oil, then oil grill rack and grill steaks, covered, turning over once, about 10 minutes total for medium-rare
18
Transfer steaks to a cutting board and let stand 5 minutes
19
While steaks cook, add noodles to a pasta pot of boiling salted water (1 tablespoon salt for 4 quarts water) and, when noodles rise to top, reduce heat, then simmer until just tender, 10 to 15 minutes
20
Add sugar snaps and cook 1 minute more
21
Drain in a colander and rinse briefly under cold water
22
Divide noodles and sugar snaps among 4 large bowls
23
Bring broth to a boil in a small saucepan with remaining 2 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons garlic, and 1 1/2 teaspoons ginger, then stir in fish sauce and scallions and pour over noodles
24
Thinly slice steaks across grain and divide among bowls, then top with mint or cilantro