There is something infinitely satisfying about presenting a complete dinner heaped on one platter. The arrangement suggests a family-style feast. It’s a fun method for casual dining, which allows everyone to dig into a balanced meal combining meat, greens, and grains, or in this case, noodles.
This Asian-inspired recipe embraces budget friendly skirt steak, a flavorful cut of meat that loves a good marinade, piled over a tangle of noodles. A sweet and sour marinade is perfumed with lemongrass, a key ingredient in Thai and Vietnamese cuisine, which infuses the meat with flavor and spice. The longer the beef marinates the better the flavor, but that’s the only time consuming step in making this dish, which requires little effort – only advance planning.
Lemongrass, also known as citronella, is commonly used to flavor stir-fries, marinades, and curries. It looks like a woody spring onion and has a uniquely fragrant lemon-floral flavor concentrated in the oils in the centers of its stalk. For the purpose of a marinade, the stalk need only be sliced to release its flavor. For other dishes where the lemongrass is eaten, the outer stalks should be removed and the center stalks minced or pounded to a paste. Lemongrass is sold in the fresh produce section of Asian markets or well-stocked supermarketsand the other marinade and dressing ingredients are available in the international section of well-stocked grocery stores and in Asian supermarkets.
If you can’t find fresh lemongrass in the produce section, it’s also sold as a jarred paste. Simply add 1 tablespoon of the paste to the marinade. Once the ingredients are on hand, this dish comes together quickly for a family-friendly weeknight dinner that will have everyone reaching for seconds.
Thai Marinated Skirt Steak with Sesame Noodles
2 garlic cloves, minced
1 lemongrass stalk, white part only, outer leaves removed, stalk finely chopped
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon fish sauce
1 tablespoons vegetable oil
1 1/2 to 2 pounds skirt steak
8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen
1 small garlic clove, minced
2 tablespoons fresh lime juice
2 tablespoons sesame oil
2 tablespoons tahini
1 tablespoon soy sauce
2 teaspoons light brown sugar
1 teaspoon finely grated ginger
1/4 teaspoon Sriracha or hot sauce
Vegetable oil for pan frying
2 scallions, white and green parts thinly sliced
1 red or green jalapeño chili pepper, seeded, thinly sliced
1/2 cup fresh cilantro leaves and/or torn mint leaves
1 tablespoon toasted sesame seeds
1. Combine the marinade ingredients in a large bowl and whisk to blend. Slice the skirt steak on the diagonal against the grain into 1-inch strips. Add to the marinade and toss to coat. Cover the bowl with plastic and refrigerate at for least 2 hours or up to 24 hours. Remove the steak from the refrigerator 30 minutes before proceeding with recipe.
2. Cook the noodles until al dente per manufacturer’s instructions. Drain and transfer to a bowl. While the noodles are cooking, whisk the dressing ingredients in a small bowl. Pour half of the dressing over the drained noodles and toss to thoroughly coat.
3. Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Add the skirt steak in batches without overcrowding the pan. (The steak may also be grilled over direct medium-high heat.) Sear the steak on both sides until cooked to your desired doneness, 2 to 3 minutes each side for medium-rare. Transfer to a plate and repeat with the remaining meat.
4. To serve, spread the noodles on a serving platter or in a shallow serving bowl. Arrange the skirt steak strips over the noodles and scatter the chile pepper, cilantro, mint, and sesame seeds over and around the steak. Garnish with the lime wedges and drizzle the remaining sauce over the steak and noodles. Serve warm.