Ree Drummond's Skirt Steak Dinner Kit The Pioneer Woman Food Network

With limited deliveries on the Drummond Ranch, Ree makes her own ready-to-cook meal kit featuring steak, udon noodles, vegetables and a fragrant soy-based sauce!
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Skirt Steak Dinner Kit
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 55 min (includes marinating time)
Active: 45 min
Yield: 4 to 6 servings

Ingredients

8 ounces udon noodles
3 tablespoons sesame oil
1/2 cup soy sauce
1/2 cup sherry
3 tablespoons honey
2 tablespoons (heaping) minced fresh ginger
1/2 teaspoon crushed red pepper flakes
3 (to 5) cloves minced garlic
Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak
1 tablespoon five-spice powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 medium zucchini, quartered
1 red bell pepper, cut into large chunks
1 orange bell pepper, cut into large chunks
3 green onions (green parts only), sliced thin
1 lime, halved
4 tablespoons olive oil
1/4 cup Japanese sweet soy sauce

Directions

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and rinse with cold water. Place in a resealable plastic bag with 1 tablespoon sesame oil. Seal and toss to coat. Set aside.

Make a marinade by adding the soy sauce, sherry, honey, ginger, crushed red pepper, garlic, salt, pepper and remaining 2 tablespoons sesame oil to a mason jar. Place the lid on top and shake to combine.

Add the steak to a resealable plastic bag or shallow container.

Reserve 1/3 cup marinade in a bowl or container, then pour the rest over the steak and toss. Place on a sheet tray.

Mix the five-spice, garlic and onion powders in a small container, plus a pinch each of salt and pepper. Cover and set aside.

Bag the zucchini and peppers together, and bag the green onions on their own. Place on the tray with the steak, along with the reserved marinade, noodles, the lime and the spice mix. Place the tray in the refrigerator for at least 2 hours, or up to overnight if you can.

When ready to cook, heat a grill or grill pan over medium-high heat. Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Remove to let rest.

Toss the zucchini and peppers in a couple tablespoons olive oil and sprinkle with the seasoning blend. Grill, flipping as needed, until tender and lightly charred, 5 to 6 minutes. Remove and set aside.

Meanwhile, heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the noodles and cook until they are slightly crisp, 3 to 4 minutes. Deglaze the pan with the reserved marinade and toss to coat. Garnish with the green onions.

Slice the steak against the grain. Add the vegetables to the board and squeeze the lime over the top. Drizzle the steak and vegetables with the sweet soy and serve with the noodles on the side.

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Ree Drummond's Skirt Steak Dinner Kit | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=I_m7_UX6NWM