Season the beef with salt and pepper. Let rest for 20 minutes. Heat a grill pan up and lightly coat with oil. Grill the flank steak until medium and let rest before serving. Slice the flank steak across the grain into 1/4” strips.
In a mixing bowl combine peanut butter, sesame oil, Catalina dressing, oyster sauce, hoisin sauce, soy sauce, wine, orange marmalade, onion powder, garlic powder, curry powder, chilies flakes and salt and set aside.
In a large bowl combine linguini, cabbage and red onion place into refrigerate for 3 hours.
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Grilled Beef With Tahi Noodles Salad (cont.)