Grilled Lemongrass Steak Zucchini Noodle Bowl


  • For the grilled lemongrass steak marinade:
  • 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
  • For the 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
  • To assemble:
  • 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


  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. In a large bowl, combine rice wine vinegar, miso, ginger, garlic, oil, salt and pepper and whisk to combine.
  6. 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.