Teriyaki Steak With Buckwheat and Yam Noodles Dressed in Scallion Sesame Sauce

I love experimenting with new ingredients.  

Whenever I come across a product that I am not familiar with, 

I pretend that I am in Iron Chef's kitchen 

stadium and that it was my secret ingredient. 

Today's secret ingredient...

  

"BUCKWHEAT and YAM SOOOOObaaa!!"

"OOOhhhh, Aaahhhh" the crowd coos. 

"Let the Battle Begin!!"

Since I'm not competing against anyone and this event was a figment of my imagination, I'm sure you can easily guess who won. 

Teriyaki Steak With Buckwheat and Sweet Potato Noodles Dressed in Scallion Sesame Sauce

For this dish, I combined three recipes into one dish! Why? Well, why not? 

Serves 4

Steak Teriyaki 

Recipe adapted from Simply Recipes

1/3 cup mirin rice wine

1/3 cup sake

1/3 cup soy sauce (if cooking gluten-free, use gluten-free soy sauce)

1 Tbsp sugar

1 Tbsp fresh grated ginger

1 1/2 to 2 lb flank steak or skirt steak

Olive oil or grapeseed oil

Garnish
1 carrot, shredded 

1/2 bunch cilantro, julienne

1 package of Soba with Yam noodles

Scallion Sesame Sauce

2 1/2 cups thinly sliced scallions, approx two large bunches

1/2 cup finely minced peeled fresh ginger

1/4 cup grapeseed or other neutral oil

1 1/2 tsp usukuchi (light soy sauce)

3/4 tsp sherry vinegar

3/4 tsp kosher salt, or more to taste

2 tbls dark sesame oil

1. Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl. 

2. Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours. 

3. If marinating for more than an hour, keep chilled until an hour before you plan to cook.

4. Make the sauce.  Mix together the scallions, ginger, oil, sesame oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Set aside.  You can make this for up to two days in advance. 

5. When ready to cook, remove steak from marinade. Reserving the marinade. 

6. Place steak on a plate and set aside. 

7. Place marinade in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce.

8. If grilling the steak, prepare your grill for high, direct heat. 

9. If you're using a grill pan, heat a large cast iron grill pan on high heat. 

10. If grilling oil the grill grates. Pat dry the steak. Rub a little olive oil or grapeseed oil all over it. 

11. Place the steak on the hot grill or pan. Sear for 3-5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side. I'm not going to instruct you how to cook a well done steak because you are an adult now, and know better than to eat overcooked steak! 

12. Set a large pot of water on high heat for noodles. Unlike Italian pasta, you do not need to salt the water. 

13. Baste the steak with teriyaki sauce. When the steak is well seared on both sides, remove from the heat and let rest for 10-15 minutes.

13. Once the water is boiling, hold the noodles above the water and sprinkle them in strand by strand. 

14. Once the noodles are in, stir gently until the noodles are submersed. 

15. Cook for about 7 to 8 minutes, or when the noodles are cooked through. 

16. Once the noodles are cooked, rinse with cold water and set aside. 

17.  Slice your steak against the grain.   

18.  Toss your noodles in your sesame scallion sauce and top with your sliced steak.  Garnish with shredded carrot and cilantro.  Enjoy!!