Introducing a hearty and satisfying dish that combines the savory delights of grilled flank steak with the robust flavors of roasted Brussels sprouts—Grilled Flank Steak and Roasted Brussels Sprouts Ramen. This recipe is a testament to the beauty of simplicity and resourcefulness, as I actually utilized leftover grilled flank steak to create a delightful and filling meal. If you don’t have leftover steak, don’t worry. This dish is still pretty simple and quick to make.
If you’d like a 2-for-1 dinner and lunch the next day, I’d recommend starting with the following dish, Grilled Flank Steak, Onion, and Poblano Pepper Fajitas. Grill enough steak to ensure leftovers, and that makes this ramen dish that much easier to bring together.
The journey begins by preparing the flank steak. Preheat your grill to medium-high heat, creating the a canvas for the steak to sizzle and shine. Generously season the steak with a blend of salt and ground black pepper to enhance its natural flavors. Grill the steak for approximately 4-5 minutes per side, allowing it to achieve that ideal balance between tender juiciness and a delectable char. Once grilled to perfection, remove the steak from the heat, and let it rest for 5-10 minutes. This rest period ensures that when sliced thinly against the grain, each bite is tender and bursting with juices.
While the steak rests, the spotlight shifts to the Brussels sprouts. Preheat your oven to 400°F (200°C). On a baking sheet, drizzle the halved Brussels sprouts with a touch of vegetable oil and season with salt and ground black pepper. Now, they’re ready to undergo a magical transformation in the oven. Roast them for approximately 20-25 minutes, allowing them to become tender with a tantalizing char along the edges. This roasting process infuses the sprouts with smoky complexity and enhances their natural earthy flavors.
In tandem, the ramen broth is prepared with ease. In a large pot over medium heat, a touch of vegetable oil comes to life as minced garlic and red pepper flakes join the dance. After about a minute of sautéing, they release their fragrant notes into the pot. Next, beef bouillon cubes make their entrance, dissolving gracefully into water. The mixture is brought to a simmer and left to simmer for 10-15 minutes, allowing the flavors to meld together harmoniously. A final adjustment of seasoning with salt and ground black pepper ensures that the broth is perfectly tailored to your taste.
While the broth simmers, the ramen noodles take their turn in the spotlight. Cooked according to the package instructions, these noodles are a canvas ready to absorb the rich flavors of the forthcoming broth. Drain them and set them aside, but hold off on adding those flavor packets; this dish is all about the magic happening outside of the seasoning sachets.
In this innovative twist on ramen, the broth is deliberately kept simple, eschewing the typical soy sauce and oyster sauce to allow the natural, charred flavors of the Brussels sprouts and perfectly grilled flank steak to take center stage. The result is a harmonious fusion of textures and tastes that elevate this dish to a unique and unforgettable culinary experience.
Now comes the grand finale – the assembly of the ramen bowls. First, the cooked ramen noodles create a comforting base, offering warmth and substance. Thin slices of the grilled flank steak, tender and flavorful, are artfully arranged atop the noodles. Joining the ensemble are the roasted Brussels sprouts, their smoky char and earthy charm adding depth to the dish.
As a final flourish, the bowls are garnished with the vibrant touch of chopped green onion and the delicate freshness of cilantro leaves. These garnishes provide a burst of flavor and a visual flourish that enhances the overall appeal of the dish.
Grilled Flank Steak and Roasted Brussels Sprouts Ramen is ready to take center stage. A meal born from the resourceful repurposing of leftover steak, it showcases the harmony of flavors and textures achieved through simplicity. Each element, from the smoky steak to the charred Brussels sprouts and the rich ramen broth, contributes to a dish that is both comforting and satisfying. This recipe is a testament to the notion that sometimes the most memorable meals arise from making the most of what you have. Enjoy this culinary journey of savory delights and earthy goodness—it’s a satisfying ode to the art of cooking.
Flank Steak and Brussels Sprouts Ramen
4
servings15
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minutesFlank Steak and Brussels Sprouts Ramen combines tender, flavorful slices of flank steak with roasted Brussels sprouts in a rich, savory broth. This hearty and comforting ramen dish brings together the depth of beef with the vibrant texture of vegetables for a satisfying meal.
Ingredients
8 ounces ramen noodles
1 pound flank steak
1 pound Brussels spouts, trimmed and halved
4 cups of water
2 cubes of beef bouillon
3 cloves of garlic, minced
1 teaspoon red pepper flakes
3 green onions, chopped
2 tablespoons vegetable oil
to taste, salt and ground black pepper
for garnish, cilantro leaves
Directions
- Prepare the Flank Steak:
Preheat your grill to medium-high heat. Season the flank steak generously with salt and ground black pepper. Grill the steak for about 4-5 minutes per side or until it reaches your desired level of doneness. Remove the steak from the grill, and let it rest for 5-10 minutes before slicing it thinly against the grain. - Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with a drizzle of vegetable oil, salt, and ground black pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, until they are tender and have a nice char on the edges. - Prepare the Ramen Broth:
In a large pot, heat some vegetable oil over medium heat. Add the minced garlic and red pepper flakes, sauté for about a minute until fragrant. Add the beef bouillon cubes, and pour in the water. Bring to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld. Adjust the seasoning with salt and ground black pepper to taste. - Cook the Ramen Noodles:
Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
Do not add the flavor packets. - Assemble the Ramen Bowls:
Evenly divide the cooked ramen noodles, grilled flank steak, and roasted Brussels sprouts among serving bowls. Ladle the hot beef broth over the noodles. - Garnish and Serve:
Garnish the bowls with chopped green onion and fresh cilantro leaves for a burst of freshness. Serve your delicious ramen dish hot and enjoy!