A rich dressing of toasted sesame oil and soy sauce tossed with hearty buckwheat noodles is the perfect base for citrus marinated flatiron steak. Throw on a steamed veggie or five and you have dinner ready in less than 45 minutes.
Soba noodles Saucy Note: Check the serving size/quantity on the noodle packaging when you buy it. The noodles I bought came wrapped in six individual bundles, but the packaging sizes vary.
Flatiron Steak, sliced very thin
Vegetables Saucy Note: I used bok choy, but you could also use broccoli, snap peas, asparagus, green beans, or a combination of several things.
Green onion, sliced
¼ cup toasted sesame oil
¼ cup soy sauce
Drizzle of hot chili sesame oil, to taste Saucy Note: I swear hot sesame oil gets spicier exponentially, so if you’re not familiar with it, be cautious.
1 lime, juiced ~ ¼ cup
¼ fresh orange juice
½ tsp. orange and lime zest
2 tbsp. sesame oil
4 cloves garlic, chopped
2 inches fresh ginger, chopped
Pinch of salt
2 tbsp. soy sauce
3-4 dashes Worcestershire
2-3 dashes hot sauce
Freeze flatiron for about 10 minutes to make it easier to slice.
While the flatiron is kicking it in the freezer, juice the citrus and chop the ginger and garlic. Combine the marinade ingredients in a bowl large enough to hold the sliced steak. Remove the steak from the freezer when ready and slice very thin. Add to marinade ingredients and mix thoroughly with your hands, making sure all the meat is evenly covered. Let sit at room temperature for 30 minutes.
After about ten minutes (go make one of Shake’s cocktails or something) start bringing a large pot of water to boil for the noodles. Do not salt the water! Combine the dressing ingredients in a small measuring cup and set aside.
Preheat broiler to high.
When the water is boiling, add the noodles and boil for 5-7 minutes, until al dente. Pour into a colander when finished and rinse well under lukewarm water. The noodles are served at room temperature, so don’t worry about keeping them hot.
After the meat marinates for 30 minutes, arrange on a broiler pan. Steam or sauté your vegetable of choice just before the meat is ready to go in the oven. I steamed bok choy using a bamboo steamer and simply salted them a little afterward, but you could also sauté vegetables with a little garlic and ginger (add cold oil to a cold pan with the aromatics and cook over medium-high heat until hot, then add washed, sliced vegetables and stir quickly until cooked but still crisp. I recently learned that trick from SteamyKitchen.com. Check out Chef Jaden’s full recipe here!)
Broil meat for 90 seconds on high, without flipping. Prepare the noodles while the meat cooks.
Stir the noodle dressing well and add to the noodles a little at a time, until they are well dressed but there is no sauce pooling at the bottom (I used all of my dressing, but I know some of you are rebels that don’t measure, so make sure not to overdress it.) If you’re quick, maybe you can get the noodles and vegetables plated before the meat is done.
Remove the meat immediately when the timer sounds-it will overcook very fast. Arrange on top of noodles and vegetables, and sprinkle with sesame seeds and green onion.