Chromo-Grilled Synth-Steak with Neon Noodle Nest
A vibrant and robust dish that mirrors the city's electric energy and the grit of its inhabitants. This synthetic steak, seared to perfection, is paired with an unexpectedly savory and colorful noodle medley, offering a high-octane meal for any urban warrior. The visual contrast and bold flavors are sure to awaken your senses.
Directions
- 1
Pat the plant-based protein steaks dry with paper towels. In a small bowl, combine the olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper to create a rub.
- 2
Generously coat both sides of each steak with the spice rub.
- 3
Heat a heavy-bottomed skillet or grill pan over medium-high heat until very hot. Add the seasoned steaks and sear for 3-4 minutes per side for a medium-rare equivalent, or longer for desired doneness.
- 4
Remove the steaks from the skillet and let rest on a cutting board, tented loosely with foil, for 5 minutes.
- 5
Meanwhile, cook the dried long pasta according to package directions. Drain well and set aside.
- 6
In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, and grated ginger to create the sauce.
- 7
Add the cooked pasta, shredded purple cabbage, and shredded carrots to the bowl with the sauce. Toss to combine thoroughly until all ingredients are evenly coated.
- 8
Slice the rested steaks against the grain into desired thickness.
- 9
To serve, arrange a 'nest' of the colorful noodle medley on each plate. Top with the sliced plant-based protein steak.
- 10
Garnish generously with fresh cilantro and serve with lime wedges on the side for an extra zing.