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Alan Sloan's Oriental Pasta Salad




Source of Recipe


Sue Epstein - Hamodia Weekly






Recipe Introduction


This dish, easier to prepare than the recipe makes it sound, can be prepared up to a day in advance and stored in the refrigerator; however, it should be served at room temperature. At the Sheva Brachos it was served as a side dish, but it would also make a wonderful main course salad for a summer Shabbos meal. I promise it would become a favorite. If skirt steaks are unavailable where you live, substitute any other kind of steak or boneless chicken breasts. Although Alan always prepares the meat on the grill, you can broil the meat in an oven broiler. Just keep checking it so it doesnt burn.
Sue Epstein





List of Ingredients



• 16 oz. skirt steak
  
• 16 oz. spaghetti
  
• Garlic Soy Marinade:
  
• 1/4 cup soy sauce
  
• 1 tbsp garlic powder
  
• 1 tbsp fresh grated ginger, optional
  
• 1 tbsp szechuan peppercorns, optional
  
• Garlic Soy Salad Dressing:
  
• 1/4 cup soy sauce
  
• 1 tbsp dark oriental sesame oil
  
• 1 clove garlic finely minced
  
• 1 small preferably sweet onion or 3 scallions, chopped
  






Instructions



1. For marinade: Mix garlic powder and soy sauce. Add ginger if desired. Rub the soy garlic marinade on the skirt steak and let stand for at least 15 minutes but preferably 24 hours. For all but the last 15 minutes of this time the meat should be refrigerated.
   
2. Heat an outdoor grill. It is preferable to have an area of the grilling surface that is not directly over the hot charcoal, or over the gas flames, as the case may be. If this is not possible, position the grill as high as possible over the heat source.
   
3. When the grill is very hot, place the marinated beef on the grill. Turn the beef as often as needed to prevent burning. Skirt steak is usually a thin cut, so it doesnt take too long to cook, usually between 15 and 20 minutes.
   
4. Cook spaghetti according to manufacturers directions. Drain pasta into a colander but do not rinse. Add the dressing to the drained pasta. Remove the meat from the grill and let cool. Slice the meat against the grain into thin strips and add to pasta. Serve at room temperature.
   






Final Comments


I tried this and it was absolutely fabulous! The reason why i tried it was because i had two pcs of leftover grilled chicken breasts and didnt know how to dress it up so that we dont have yesterdays leftovers... instead of the sesame oil though I used 1 tsp. balsamic vinegar which I had in the house. I also found that it was best served warm and immediately after the dressing was poured on as it became a little dry later on. oh and one more thing--- i also added a small can of water chesnuts to the final 10 minutes of cooking time with the spaghetti.