Flank steak in gochujang sauce with rice noodle salad

Ingredients:

• 110 g of stir-fry rice noodles
• 0.5 tbsp. rice vinegar
• 1 teaspoon of honey
• 1 shallot, thinly sliced
• 1 flank steak weighing 450 g.
• 3/4 cup Korean gochujang sauce, plus extra for serving
• 2 green onions, thinly sliced
• 1 medium carrot, grated
• 1 tsp. sesame oil

Preparation:

1. Bring a large pot of water to a boil. Cook the rice noodles according to package directions. Drain, rinse under cold water, and set aside.
2. Meanwhile, combine the vinegar, honey, and a large pinch of salt in a small microwave-safe bowl. Add the shallots and toss to coat. Microwave for 1 minute. Let cool, then drain, setting aside 1/4 cup of the water.
3. Position the oven rack 12-15 cm from the heating element and preheat the oven to grill mode. Line a baking sheet with foil.
4. Place the steak on the prepared baking sheet and sprinkle with salt and black pepper. Rub the steak with 1/4 cup of Korean gochujang sauce and let it marinate at room temperature for 15 minutes.
5. Grill the steak (without turning) until it's browned and firm, with a slight spring back when pressed in the thickest part, 6-8 minutes for medium-rare. Let it rest for 5 minutes.
6. In a medium bowl, combine the rice noodles with the green onions, carrots, sesame oil, and reserved onion liquid. Season with salt and pepper to taste.
7. Slice the steak thinly across the grain. Top with pickled shallots and serve with rice noodle salad and the remaining gochujang sauce.