Bill Flumerfelt, chef of Icarus, serves this steak as an appetizer over Japanese udon noodles and pea tendrils. To make the dish more substantial for a main course, use steamed baby bok choy or seasonal greens such as red leaf lettuce as the base of the dish.
|1||flank steak (about 1 1/2 pounds)|
|Salt and pepper, to taste|
|2||tablespoons smooth peanut butter|
|2||tablespoons toasted sesame oil|
|3||tablespoons light soy sauce, or to taste|
|1 1/2||teaspoons mirin (Japanese sweet cooking wine)|
|1/4||cup rice wine vinegar, or to taste|
|3||scallions (green part only), thinly sliced|
|2||tablespoons chopped fresh cilantro|
|1||tablespoon Thai chili sauce|
|2||cloves garlic, chopped|
|1||pound dried Japanese udon noodles|
|1/2||pound baby bok choy, halved or seasonal greens such red leaf lettuce|
|1/4||cup toasted peanuts, chopped (for garnish)|
2. In a large bowl, whisk together the peanut butter, sesame oil, 3 tablespoons soy sauce, mirin, 1/4 cup rice wine vinegar, scallions, cilantro, chili sauce, garlic, and sugar; set aside.
3. Once the grill is hot, place the flank steak on the rack, cover the grill, and cook for 8 minutes, turning once, or until an instant-read meat thermometer registers 125 degrees for rare to medium rare. Cook longer for more well done meat. Let the steak cool.
4. Slice the steak thinly against the grain.
5. Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, for 5 minutes or until the noodles are tender but still have some bite. Drain them and transfer to a bowl.
6. Set aside 1/4 cup of the dressing. Toss the noodles with the remaining dressing. If you like, sprinkle the noodles with more soy sauce or rice wine vinegar. Let the noodles cool to room temperature.
7. If using baby bok choy, bring a saucepan fitted with a steamer insert and several inches of water to a boil. Add the bok choy, cover, and steam for 4 minutes or until just tender.
8. Place the bok choy or red leaf lettuce on each of 4 dinner plates. Add noodles and strips of steak. Sprinkle with the remaining dressing and garnish with peanuts. Adapted from Icarus