• 1/4 cup toasted sesame oil
• 3 tablespoons Tamari/soy sauce
• 1 tablespoon Worcestershire sauce
• 2 inches ginger, peeled and grated
• 4 large cloves garlic, grated or pasted
• 1 tablespoon chili-garlic paste or sambal olek
• 2 pounds skirt steak, cut into 4 portions
• Canola or peanut oil
• 1 bunch scallions or green onions, both whites and greens, sliced on bias

Whisk up marinade ingredients, add steak and refrigerate several hours or overnight. 

Heat cast-iron griddle or skillet, or outdoor grill to medium-high. Drizzle steaks with oil and cook 4 minutes on each side or until crispy at edges and caramelized. Let stand a few minutes then slice against the grain and top with lots of green onions. 

For the noodles, bring a large pot of water to a boil and cook pasta to package directions. Drain and cool under cold water; drain again.  

Whisk up sesame noodle dressing and toss with noodles to coat. 

Serve noodles alongside sliced steak topped with sesame seeds, peanuts, chili pepper, cucumber matchsticks and chives. 

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