Grilled Steak and Asian Noodle Salad

Grilled Steak and Asian Noodle Salad

The Beef Checkoff 0

"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."

Ingredients 1 h {{adjustedServings}} servings 523 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
Tips & Tricks
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  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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Reviews 9

  1. 9 Ratings


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.


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.

Linda at Bit of Flavor

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!