Mongolian Steak Salad
100g rice noodles 4 cup shredded romaine lettuce 1 cup julienned carrot 1 cup thinly sliced cucumber 1 cup diced red bell pepper 1/3 cup thinly sliced green onions 1/2 cup chopped cilantro
3 tbsp lime juice 2 tbsp honey 1 tsp reduced-sodium soy sauce 1/4 tsp sesame oil 1 tsp minced garlic 1/2 tsp ground ginger 1/2 tsp crushed red pepper 2 tbsp canola oil
3 tbsp rice vinegar 2 tbsp reduced-sodium soy sauce 1 tbsp Weber® Authentic Steakhouse Seasoning 1 1/2 tsp ground ginger 1 tsp minced garlic 1 tbsp canola oil 1 lb flat iron steak
- Combine vinegar 2 tablespoons soy sauce, burger seasoning, ginger, garlic and oil in a resealable plastic bag. Add beef; turn to coat. Marinate in the refrigerator for a minimum of 1 hour or overnight. - Whisk together lime juice, honey, 1 teaspoon soy sauce, sesame oil, garlic, ginger and crushed red pepper. Slowly whisk in 2 tablespoons oil; set aside. - Prepare noodles according to package directions. Drain and cool. - Toss noodles with lettuce, carrots, cucumbers, bell pepper, green onions and cilantro in a large bowl. Cover and refrigerate until ready to serve. - Preheat grill to high heat. - Brush cooking grates clean. Coat grates with grill spray to prevent sticking. Remove steak from marinade; discard marinade. - Grill steak over direct high heat 8 to 10 minutes for medium doneness, turning once. Transfer steak to cutting board and rest 5 minutes. - Toss salad with the dressing and top with steak slices. Serve immediately.