Lunch: Grilled Flank Steak with Cucumber-Noodle Salad

A hearty yet uncomplicated summertime meal that uses basic cooking methods, few appliances, and simple ingredients. This dish calls on fresh ginger, orange juice, and garlic to provide bold Asian flavors to an easy-to-find, quick-to-grill beef cut. The ac

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Lemon, Nuts

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Ingredients

1 1/2 lb. flank steak
1/2 c. low-sodium soy sauce
1/4 c. orange juice
2 medium cloves garlic
3 tbsp. fresh-grated ginger
7 oz. rice sticks or angel hair pasta
1 tbsp. sesame oil
2 tbsp. chili oil
2 tbsp. rice-wine vinegar
1 tsp. brown sugar
1 tbsp. lemon juice
1 tsp. salt
3 green onions
1 cucumber
1/2 c. bean sprouts
1 red pepper
1/2 c. salted roasted peanuts

Instructions

Make the marinade: Stir 1/4 cup soy sauce, orange juice, garlic, and 1 tablespoon ginger together in a shallow dish. Place the steak in the dish, turn to coat, and let marinate for 30 minutes, turning occasionally.

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