Tangy Mango Steak Noodles | chicago foodie girl

5.22.2017

Tangy Mango Steak Noodles


Happy Monday! I am two weeks from being done with school and I have to say that I am so ready for a break (technically, the spring semester ended on the 12th, but I'm working on some special assessment projects, so I'm on campus for a few extra weeks this year). Between all of the end-of-semester conferences, grading craziness, and the end of my own classes (I'm five classes away from finishing my second master's degree!), I'm a tiny bit burned out. While I am teaching over the summer, it's all online, so I have a few months sans two-hour commute.

Along with the mini mental break, I'm also looking forward to spending some time in the kitchen. While the hottest parts of the summer are mostly filled with restaurant leftovers, takeout, and salads, (we have a tiny apartment with no AC, so the stove sees very little action), the late spring/early summer is one of my favorite times, as there's so much fantastic produce, along with the perfect grilling weather. I don't know about you, but as soon as we hit May, I want all of my meat grilled and accompanied by all the fruits!






As a nod to the season (of deliciousness!), I've teamed up with the fab folks at PRE Brands to create an quick and easy summery steak dish that is packed with flavor. As I've mentioned before, I don't cook red meat often, so when I do I want the highest quality possible. PRE is a local company working to bring high-quality, grass-fed beef with zero antibiotics, hormones, or coloring to the market. Their packaging uses no chemicals or gases that artificially extend the shelf life; rather, they vacuum seal the meat, pulling oxygen out and sealing freshness in. I've purchased their products several times over the last few years and have been highly impressed with the quality of everything from the filet mignon to the lean ground beef.

This recipe combines PRE Brands New York Strip Steak with a tangy/slightly spicy sauce, rice noodles, avocado, and mango. Not only does it highlight some of my favorite flavors of the season, but also it's super easy to prepare, leaving you with more time to kick back and enjoy!

Tangy Mango Steak Noodles





INGREDIENTS
PRE Brands New York Strip Steak
1 package rice noodles
1 mango
2 avocados
1 tablespoon butter

For the sauce:
3/4 cup sweet chili sauce
2 teaspoons freshly grated ginger
4 garlic cloves, minced
Juice of 1 lime
Pinch of salt & pepper

DIRECTIONS






















1) Pat steak dry and season with salt & pepper (or seasoning salt & pepper if you have them on hand!). I don't have access to an outdoor grill, so I prepped my steak for a grill pan.


2)  Heat grill pan over medium high heat and add 1 tablespoon of butter. Once butter is slightly brown, add steak. For a medium-rare steak, let the steak cook for 2 minutes, then rotate 90° and cook for another 2 minutes (this creates the cross hatch grill marks). Flip steak and repeat. Remove steak from heat and let rest.


3) While steak is resting, prepare rice noodles (I prefer the 10-minute soak noodles), chop mango and avocado, and combine sauce ingredients.





4) Toss noodles with sauce (preserve a bit of sauce to drizzle over the steak) and top with mango and avocado. Slice steak into short strips.

5) Top noodles with steak, drizzle with remaining sauce, and enjoy!

Disclosure: I received a complimentary product and compensation to facilitate this post. Review and all opinions are my own.
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