The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Grilled Steak & Asian Noodle Salad.
Think of this dish as a high protein Asian pasta salad. The recipe features whole grain spaghetti with plenty of veggies in an Asian-sesame dressing. Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Grilled Steak & Asian Noodle Salad
Makes 4 servings
1 boneless top sirloin steak boneless, cut 1-inch thick (about 1 pound)
6 ounces uncooked whole grain spaghetti
8 ounces sugar snap peas
1 red bell pepper, thinly sliced
1 cup packaged shredded carrots
Toasted sesame seeds
1/3 cup reduced-fat or regular Asian-sesame dressing
1/3 cup hoisin sauce
2 tablespoons fresh lime juice
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 (145F) to medium (160F) doneness, turning occasionally.
3. Cook pasta per 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.
SOURCE: BEEF CHECKOFF