Ingredients

Grilled Lemongrass Steak Zucchini Noodle Bowl

  • 3 lemongrass stalks (bottom thicker 3 inches), chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons light brown sugar
  • 4 tablespoons canola oil
  • 4 tablespoons lime juice
  • Kosher salt
  • 1 pound flank steak, trimmed of visible fat
  • 4 zucchini, spiralized
  • 1 cup thinly sliced watermelon radishes, divided
  • 1 red bell pepper, thinly sliced, divided
  • 1/2 cup basil leaves, divided
  • 1/2 cup cilantro leaves, divided

Dressing

  • 2 tablespoons rice wine vinegar
  • 1 heaping tablespoon white miso paste
  • 1 teaspoon grated ginger
  • 1 clove grated garlic
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper

Steps

Grilled Lemongrass Steak Zucchini Noodle Bowl

  1. In a food processor, add the lemongrass, garlic, brown sugar, oil and lime juice and pulse until combined.
  2. Place the steak in a casserole dish, and pour marinade over top. Turn to coat, then cover with plastic wrap, and refrigerate for at least one hour to overnight.
  3. Heat grill to medium-high heat.
  4. Grill steak for 4 to 5 minutes per side for medium rare. Let rest for 10 minutes before slicing.
  5. Add zucchini to the large bowl with the dressing and toss to coat. Divide among 4 serving bowls and top with sliced radishes, bell peppers, basil and cilantro leaves.

Dressing

  1. In a large bowl, combine rice wine vinegar, miso, ginger, garlic, oil, salt and pepper and whisk to combine.