Cedar River Farms Grilled Skirt Steak

Ingredients

Skirt Steak

• 4 each 8 oz. portion Cedar River Farms skirt steak
• 2 oz. soy sauce
• 2 oz. molasses
• 6 cups assorted vegetables such as bok choy, Napa cabbage, snow peas, snap peas, carrot, bell pepper, broccoli, etc. washed and cut into bite-size pieces
• 3 oz. peanut oil

Noodle Cakes

• 1 8 oz. pkg. dry Lo mein noodles, cooked very briefly in boiling water according to pkg., drained, refreshed
• 2 eggs, beaten
• 3 scallions, sliced across stalks
• 4 oz. canola, peanut oil

Soy-Peanut Dipping Sauce

• 4 oz. soy sauce
• 4 oz. toasted peanut oil (available in some specialty markets)
• 2 oz. chopped, roasted peanuts
• 1 tbsp. sun-dried tomato paste
• *a toasted peanut oil can be made in advance by adding 1 cup chopped, roasted peanuts to 1 cup peanut oil and warming gently. Then set aside for 1 hour to steep.

Instructions

Skirt Steak
Preheat grill to medium-hot. Remove skirt steaks from refrigerator. Combine soy and molasses, and coat steaks with the mixture. Season with fresh milled pepper and a little salt. After the noodles are cooked, combine with egg and scallions. Form into patties about 3½” in diameter and 1-1½” thick. Allow to rest for 20 minutes and then pan fry in the oil in a non-stick pan until browned on both sides. Keep warm in the oven on low. Sauté the vegetables in a large casserole for 2-4 minutes, keeping them crisp-tender and seasoning to taste with salt and pepper. Reserve warm. Grill the steaks approximately 2-3 minutes per side for medium-rare doneness or longer for more well done. Allow the steaks to rest for a minute or two before slicing. Arrange steaks on plates over a bed of the vegetables with the noodle cakes alongside. Serves four. No sauce is necessary, but one could serve a soy-peanut dipping sauce on the side if desired.