Tuesday, June 11, 2013

Ponzu Soba Noodles with Broiled Flank Steak

After Mother's day, I made this Ponzu Soba Noodles with Broiled Flank Steak from Cuisine at Home. It was delicious! I really like ponzu. It is a light citrus flavored soy condiment. It is great on anything you want to give an Asian flare. It went surprisingly well with the basil too. But let me warn you this salad is best fresh. I noticed the basil sort of took over all the other flavors the next day. So if you plan to make ahead add the basil just before serving. The steak was nice and tender. I know some of you are looking at this photo and thinking is that steak cooked. It was a perfect medium rare. I find that flank steak gets tough if you over cook it. So if you like your steak well done choose another cut of beef. This was my first experience with soba noodles. They are so silky in texture. At least that is what dear sister said. I will definitely make this salad and soba noodles again.

Ponzu Soba Noodles with Broiled Flank Steak
Source: Cuisine at Home
Makes 4 servings 


1/3 cup ponzu sauce
1-1/2 tsp chili garlic sauce
1 tsp vegetable oil
1 lb flank steak, trimmed, seasoned with salt and black pepper
8 oz dry soba noodles
5 cups coleslaw mix
1 cup shelled edamame, blanched
3/4 cup shredded fresh basil 


Preheat broiler to high with rack 6 inches from element.

Whisk together ponzu, chili garlic sauce, and oil for the dressing in a large bowl.

Broil steak 5 minutes per side. Tent steak with foil and lest rest 5 minutes, then slice thinly against the grain.

Cook soba noodles according to package directions, then drain and rinse with cold water.

Toss noodles, coleslaw, edamame, and basil with dressing; season with salt. Top noodles with sliced flank steak.

Per serving: 432 cal; 10 g fat(3 g sat); 32 mg chol; 614 mg sodium; 54 carb; 7 g fiber; 31 g protein

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