ingredients      |  Serves 4-6

1 ½ – 2lb flank steak
2 bottles Humble and Frank HIGH TIDE MAUI SAUCE AND MARINADE
1 ½-inch piece of fresh ginger, grated
5 Tbsp rice vinegar
3 Tbsp olive oil
4-6 cups cooked noodles, such as thin rice noodles, bean thread noodles or vermicelli
Thinly sliced red peppers, either sweet or spicy
1 bunch of mint, thinly sliced
1 bunch scallions, thinly sliced
3 mini cucumbers, thinly sliced
¼ cup roasted peanuts


Place the whole steak in a large freezer bag. Pour over one bottle of HIGH TIDE MAUI SAUCE, and place in the refrigerator overnight.

The next day, take the meat out of the fridge 30 minutes before you are ready to grill. Set a grill to high heat.

Combine the ginger, 5 tablespoons HIGH TIDE MAUI SAUCE, vinegar, and olive oil. Toss with the prepared noodles, red peppers, mint, scallions, cucumbers and peanuts.

Grill the meat on one side, for 5-7 minutes. Flip and grill another 4-5 minutes, depending on thickness. Internal temperature of meat should be 135° for medium rare.

Remove the meat from the grill, tent with aluminum foil and let rest for 15 minutes.

Slice very thinly against the grain and lay over top of the noodles. Serve.

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