Grilled Beef With Tahi Noodles Salad

Tastes summer salad.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  flank steaks
•  salt
•  pepper
•  oil
• 2  tablespoons  skippy super chunky peanut butter
• 2  tablespoons  sesame oil
• 1⁄2 cup  kraft  Catalina dressing
• 1⁄3 cup oyster sauce
• 1⁄2 cup hoisin sauce
• 2  tablespoons soy sauce
• 1⁄4 cup  shaoxing wine
• 2  tablespoons  king kelly orange marmalade
• 1  teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon  dried red chili, flakes
• 1  teaspoon salt
• 1  lb linguine, Al dente and chill
• 1  cup  shredded cabbage
• 1⁄3 cup red onion, thin slices

Directions

1. 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.
2. 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.
3. In a large bowl combine linguini, cabbage and red onion place into refrigerate for 3 hours.