This is a great summertime steak dish for 2 with a lot of pantry items mixed with fresh that has been adapted from Gourmet and become a favorite of ours. If I have time I double the sauce and quickly marinate the steak in it. It is quick & easy and also lends great leftovers.
- 6 ounces capellini or 6 ounces other thin spaghetti
- 3 tablespoons white wine vinegar
- 1 1⁄2 tablespoons soy sauce
- 2 garlic cloves, minced
- 4 teaspoons sugar
- 1⁄4 teaspoon hot red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon anchovy paste
- 1⁄4 cup packed fresh mint leaves, shredded, plus 2 mint sprigs for garnish
- 1 lb flank steaks or 1 strip steak
- 1⁄2 cucumber, seeded cut into julienne strips
- 1⁄2 red bell pepper, cut into julienne strips
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well.
- While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.).
- Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the cucumber and the bell pepper. Garnish each serving with a mint sprig.
DH loved this one but me, not so much. Easy to do and had different flavors.
Meritorious achievement in food! This meal had layered depths of flavor and was quite the hit. I substituted cilantro for the mint just for personal preference. I missed the direction for adding wate so I didn't do that. It did take a while for the pasta to soak up all the sauce; I would suggest doing this ahead of time because you want ALL the sauce. I didn't use a blender either, still with great results. Thanks Julie for posting such a fabulous recipe.