Pacific Rim Grilled Steak & Noodle Salad Marinade time: 6 hours to overnight Total recipe time: 40 to 45 minutes Makes 6 to 8 servings


  1. 1 beef flank steak (1-1/2 to 2 pounds)
  2. Toasted sesame seeds and sliced green onions (optional)
Marinade & Dressing:
  1. 2/3 cup teriyaki marinade and sauce
  2. 1/2 cup orange marmalade
  3. 3 tablespoons creamy peanut butter
  4. 2 tablespoons minced fresh ginger
  5. 4 garlic cloves, minced
Noodle Salad:
  1. 8 ounces uncooked whole grain, whole wheat or regular spaghetti
  2. 2 cups broccoli florets
  3. 1 medium red bell pepper, cut into 1/4-inch strips
  4. 1 cup carrot, cut diagonally into 1/4-inch slices
  5. 1/2 cup fresh chopped fresh basil and/or mint


  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. 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. Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.


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