Last Updated on August 29, 2022
This Southeast Asian-inspired dish features buckwheat noodles and plenty of veggies, with a sweet, spicy, and salty almond and coconut milk sauce. The marinated flank steak cooks in a flash and makes a light-yet-hearty meal.
Ingredients
- 1 pkg ButcherBox Flank Steak or Flat Iron
Marinade
- 1 Tbsp ginger minced
- ½ c tamari
- ½ c mirin
- 4 cloves garlic minced
- 2 tsp sambal chili paste
Thai Almond Sauce
- 1 Tbsp sesame oil
- 3 cloves garlic minced
- 1 Tbsp ginger grated
- ¼ c lime juice
- ¼ c tamari
- ¼ c honey
- 2 tsp sambal chili paste
- 1 Tbsp fish sauce
- 1 16 oz jar almond butter
- 1 13.5 oz can coconut milk, unsweetened
- 1 tsp kosher salt
- ½ c cilantro roughly chopped
Salad
- 1 package soba noodles
- 1 broccoli crown cut into bite-size florets
- 2 red pepper julienned
- 2 c sugar snap peas julienned
- 2 carrots julienned
- 1½ c toasted almond slices
Instructions
- Put all marinade ingredients including flank steak into resealable, leak-proof bag. Seal and refrigerate overnight.
- Preheat oven to 400°F.
- Remove flank steak from marinade (discard marinade) and pat dry with paper towels.
- Preheat large, heavy skillet (preferably cast-iron or stainless steel). Add 1 Tbsp of coconut oil. Once oil is hot, sear steak on both sides for 3 minutes per side.
- Place skillet in oven. Roast for 12 minutes, or until meat thermometer inserted into thickest part reads 120°F. Let rest and cool to room temperature before slicing.
- Cut flank steak in half lengthwise, then slice thinly against the grain.
Thai Almond Sauce
- Preheat saucepan. Add sesame oil, garlic, ginger and sauté for 3 minutes.
- Add fish sauce, tamari, lime juice, honey and sambal chili paste, then bring to a simmer.
- Once mixture begins to simmer, whisk in coconut milk and almond butter. When bubbles start to rise to the surface, pull off heat and let cool to room temperature
- Once cool, mix in cilantro.
Salad
- Cook soba noodles according to instructions on package.
- Rinse cooked noodles in cold water.
- Toss noodles with vegetables, toasted almond, flank steak and 2 cups of Thai almond sauce in large mixing bowl. Enjoy at room temperature!
Share on Pinterest!Pin at @Butcher_Box!
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
