This meal really packs a flavor punch. The sweet and salty steak rounds out the spicy and tangy soba for a great weeknight dinner. We split this between two for dinner, but it would be very easy to double for a larger group. The chuck eye steak is great in this dish and is also relatively inexpensive. There is a lengthy explanation of the process here, but simply cut to the chase below and make it this week! 

Ingredients for Scallion Grilled Steak:

• 2 cloves minced garlic
• 1/4 cup Tamari sauce
• 2 Tablespoons Rice Wine vinegar
• 1 Teaspoon Fish sauce
• 3 Tablespoon sugar
• 3 minced scallions (white and green parts) + 1 chopped scallion for garnish
• 1 Tablespoon canola oil
• 1 lb chuck eye steak 

Ingredients for Spicy Basil Soba:

• 2 Jalapenos, cored and seeded
• 3 cloves garlic
• Juice from 1/2 large lime (approximately 2.5 Tablespoons)
• 2 Tablespoons dry white wine
• 1 Tablespoon brown sugar
• 1 cup snow peas
• 1/4 cup chopped red bell pepper
• 1 Tablespoon olive oil
• 8 oz soba noodles
• Salt to taste
• 1 cup washed basil leaves

Process for Steak Marinade:

• The night before you're eating, prepare the marinade
• In a medium bowl whisk together the minced garlic, tarmari, rice wine vinegar, fish sauce, sugar, 3 minced scallions, and canola oil. Set aside.
• Remove any long or large strips of fat from the check eye steak. Reserve for oiling your grill grates.
• Slice the chuck eye steak into 1/4-inch thick strips, slicing across the grain of the meat. Discard any large pieces of fat.
• Put the steak strips in a zip-lok bag, pour in the reserved marinade, and mix well. 
• Squeeze out as much air form the bag as possible, seal, and set in the refrigerator overnight (12-24 hrs)

Process for Grilled Steak and Soba:

• 30 minutes before you're ready to eat, take the steak out of the refrigerator and bring to room temperature
• Get your grill going to medium-hot (you can hold your hand an inch above the grill grate for 4-5 seconds before pulling away).
• Meanwhile, bring a large pot of salted water to a boil, add the soba, and cook for 5-6 minutes. Drain, set aside (you will reheat these in a skillet later). 
• In a blender combine the jalapenos, garlic, lime juice, wine, and brown sugar. Blend until liquified, 30-60 seconds. Set aside. 
• When the grill is preheated, scrape the grates clean, and oil the grates with the reserved fat from the chuck steak (if you don't have much fat, just use some canola oil on a paper towel).
• Place the strips of beef perpendicular to the grill grates laying the long strips across the grates to keep the meat from falling through.
• Keep the grill cover off, and grill for 4-5 minutes being watchful for any flareups
• Using tongs turn each strip of beef over and grill for another 4-5 minutes. 
• After a total of 8-10 minutes, you should have some nicely caramelized beef! Remove to a plate, and cover loosely with foil for 5 minutes.  
• While the steak is grilling, warm the olive oil in a skillet over medium heat.
• Sautee the snow peas and red bell pepper until starting to brown slightly, about 5 minutes.
• Add the reserved sauce from the blender, cooked soba, and basil leaves.
• Stir/toss to combine well, and cook for 1-2 minutes. Just enough to heat everything through. 
• Plate the soba combination on two plates, top each with half the beef strips, and garnish with the remaining chopped scallion and a pinch of salt. 
• Enjoy!