This grill recipe is a variation on the traditional Philippine pancit. Grilled Coulotte Steaks in a soy glaze with grilled spring onions and vermicelli rice noodles. Inspired from around the world, this Coulotte Steak Pancit takes a perfectly grilled Coulotte Steak (or Picanha) and combines it with Vermicelli Rice Noodles and a soy glaze. It’s a vibrant, unexpected centerpiece that’s sturdy enough for any man, but adds a fresh twist to your backyard party.
This is how you make Coulotte Steak Pancit
Ingredients:
- 1 beef Coulotte Steak or Picanha (about 2 to 3 pounds), cut into 1/2-inch thick pieces
- 1 bunch green onions, divided
- 1 package (8 ounces) Vermicelli rice noodles
- 1 tablespoon sesame oil
- 3 peppers, thinly sliced
- Fresh coriander (optional)
Soy Glaze:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons sesame oil
To rub:
- 2 teaspoons of ground ginger
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons of salt
- 2 teaspoon ground black pepper
- 1/2 teaspoon Korean red pepper flakes (Gochujang)
Directions
- Combine glaze ingredients. Reserve half of the glaze; set aside. Combine rub ingredients; set aside.
- Preheat the grill to medium-high heat.
- Meanwhile, cut the bottom of the green onions into 2-inch pieces. Cut the green tops diagonally into thin slices; reserve the tops and set aside. Thread alternating pieces of beef and onion evenly onto ten 10-inch metal skewers. Spray lightly with cooking spray. Sprinkle with 2 teaspoons rub.
- Place the skewers in the center of the rack over medium, ash-covered coals or over medium heat on a preheated gas grill. Grill skewers, covered, 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning every 2 minutes and basting with glaze.
- Cook noodles according to package directions for stir-fries. Heat oil in a nonstick frying pan over medium heat. Add bell pepper, reserved green onion, and noodles. Stir-fry 3 to 5 minutes or until peppers are crisp-tender, stirring occasionally. Stir in remaining glaze and reserved rub. Cook and stir 1 to 3 minutes or until done.
- Chef’s tip: Add grated carrots or broccoli for extra crispiness and color.
- Place the noodle mixture on a serving plate. Top with steak and onion. Sprinkle with coriander, if desired.
Recipe provided by beefitswhatsfordinner
