Hoisin Grilled Flank Steak with Noodle Salad

Cooking Light
Hoisin Grilled Flank Steak with Noodle SaladRecipe

Photo: Whitney Ott; Styling: Lindsey Lower

The noodle salad is delicious cold, perfect for warmer weather. Toss in any vegetables you like, such as snap peas and bell peppers.

Serves 4 (serving size: 3 ounces steak and about 1 cup noodle mixture)


+ Add To Shopping List
1 tablespoon fresh lemon juice
4 teaspoons minced garlic, divided
1 1/2 teaspoons hoisin sauce
1 (1-pound) flank steak
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
4 ounces uncooked dried udon noodles (thick Japanese wheat noodles), soba noodles, or wide rice noodles
1/2 cup shredded carrot
1/2 cup thinly sliced English cucumber
1/2 cup thinly sliced radishes
2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon Sriracha
1 teaspoon lower-sodium soy sauce


1. Heat a grill pan over medium-high heat. Combine juice, 3 teaspoons garlic, and hoisin in a bowl; brush evenly over steak. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.

2. Cook noodles according to package directions; drain and rinse with cold water. Drain. Place noodles, carrots, cucumber, and radishes in a large bowl. Combine remaining 1 teaspoon garlic, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and remaining ingredients in a bowl, stirring with a whisk. Add vinegar mixture to noodle mixture; toss.

Created date

February 2015

Nutritional Information

Calories 316
Fat 10.7 g
Satfat 2.8 g
Monofat 3.6 g
Polyfat 1.7 g
Protein 29 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 70 mg
Iron 3 mg
Sodium 461 mg
Calcium 52 mg