Recipe by Sarah Karnasiewicz
Start to Finish: 40 minutes
1 skirt steak (1 lb.)
1 cup store-bought sesame vinaigrette (such as Annie’s Shiitake Sesame Vinaigrette)
8 oz. soba noodles
1 lb. asparagus, trimmed
3 radishes, very thinly sliced into rounds
2 tsp. sesame seeds (white and/or black)
1. Place the steak and 1/2 cup vinaigrette in a resealable plastic bag. Seal the bag. Turn the steak until coated. Let the steak marinate at room temperature for about 15 minutes.
2. Meanwhile, bring a large saucepan of water to a boil. Salt the water and add the noodles. Cook until al dente. Drain and rinse under cold water. Drain well again. In a large bowl, toss the noodles with 1/3 cup vinaigrette; season with salt and pepper.
3. Heat a grill or grill pan over high. In a medium bowl, toss the asparagus with
the remaining vinaigrette; season. Remove the steak from the marinade; pat dry and season. Transfer to the grill. Cook for about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest. Grill the asparagus, turning occasionally, until tender and charred in spots, about 6 minutes. Thinly slice the steak against the grain.
4. Divide the noodles among bowls. Top with the steak, asparagus, and radishes. Garnish with sesame seeds.
Price per serving: $4.23