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Pacific Rim Grilled Steak & Noodle Salad

Whip up an easy Asian inspired marinade for Flank Steak using teriyaki sauce, peanut butter and ginger. Serve the steak with a chilled noodle salad.

Cook Mode

Ingredients:

  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • Toasted sesame seeds and sliced green onions (optional)
Marinade & Dressing:
  • 2/3 cup teriyaki marinade and sauce
  • 1/2 cup orange marmalade
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves, minced
Noodle Salad:
  • 8 ounces uncooked whole grain, whole wheat or regular spaghetti
  • 2 cups broccoli florets
  • 1 medium red bell pepper, cut into 1/4-inch strips
  • 1 cup carrot, cut diagonally into 1/4-inch slices
  • 1/2 cup fresh chopped fresh basil and/or mint

Cooking:

  1. Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Cook pasta according to package directions, adding broccoli, bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.
    3. Cook's Tip: Noodle Salad can be made ahead. Refrigerate until ready to serve.
  3. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
    4. Cook's Tip: To broil flank steak, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil steak 13 to 18 minutes for medium rare to medium doneness, turning once.
  4. Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!