Udon with Grilled Flank Steak

Udon with Grilled Flank Steak (Adapted from Gourmet)

4 garlic cloves, minced and divided
1 tablespoon finely grated peeled ginger, divided
3 tablespoons seasoned rice vinegar, divided
1/4 teaspoon salt
16 ounces trimmed flank steak, halved along grain
2 tablespoons canola, divided
8 ounces udon noodles
8 ounces sugar snap peas, strings removed halved diagonally
3/4 cup chicken broth
3 tablespoons Asian fish sauce
3 scallions, thinly sliced
1/2 cup cilantro leaves, coarsely chopped

Preheat grill

In a small bowl, whisk together 2 minced garlic cloves, 1 1/2 teaspoons ginger, 1 tablespoon vinegar and 1/4 teaspoon salt. Pat steaks dry and rub marinade all over them. Let the steak sit to marinate for 15 to 30 minutes.

Drizzle steaks with 1 tablespoon oil - place them on the grill and cook, covered, turning over once, about 10 minutes total for medium-rare. Place the cooked steaks on a cutting board and let stand for 5 minutes.

Meanwhile, add udon noodles to a pot of boiling salted water - cook according to the package directions. When the noodles have about 1 minute left, stir in the sugar snaps and finish cooking for the final minute. Drain in a colander and rinse briefly under cold water. Evenly divide noodles and sugar snaps between 4 large serving places or bowls.

In a small sauce pan, bring broth, remaining 2 tablespoons vinegar, 1 tablespoon oil, 2 minced cloves of garlic and 1 1/2 teaspoons ginger to a boil. Stir in the fish sauce and scallions - evenly divide mixture between the noodles.

Thinly slice steaks across the grain and evenly divide among the plates or bowls - scatter the top with chopped cilantro to serve.

Makes 4 servings.

Just found the recipe? Click here to see where we talked about it!