Grilled Steak and Asian Noodle Salad

Grilled Steak and Asian Noodle Salad

9

"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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Nutrition

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  • 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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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.

Footnotes

  • 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

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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...

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 s...

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 z...