INGREDIENTS
1/2 c. low-sodium soy sauce
3 tbsp. sesame oil, divided
1/4 c. rice vinegar
2 tbsp. sriracha
2 tbsp. honey
2 cloves garlic, minced
2 tbsp. minced fresh ginger
1/4 c. plus 2 tbsp. vegetable oil
1 lb. flank steak
8 oz. soba noodles
1 large carrot, peeled and thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
2 green onions, thinly sliced, divided
2 tbsp. sesame seeds
kosher salt
Freshly ground black pepper
DIRECTIONS
- In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, Sriracha, honey, garlic, and ginger, then slowly whisk in oil until combined.
- Place steak in a shallow baking dish and pour 1/3 of soy mixture over steak, then let sit 10 minutes.
- Bring a large pot of water to a boil. Cook soba noodles according to package directions, then drain and rinse with cold water. In a large bowl, toss noodles with carrot, cucumber, 1/2 of the green onions, and sesame seeds. Pour remaining soy mixture over noodles and toss gently to combine.
- Heat a lightly oiled grill pan or grill over high. Remove steak from marinade and season with salt and pepper (discard marinade). Grill steak 5 minutes per side for medium, then let rest 5 minutes before thinly slicing on the diagonal.
- Serve steak over soba noodle salad; drizzle with remaining 1 tablespoon sesame oil and garnish with remaining green onions.
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CL::JG
