Skip to main content

Steak Bites with Lemon Noodles

This recipe started as a clickbaity, Internet recipe, but I changed it to a one-dish meal that can be easily made on a backyard, propane griddle. The original recipe had too many things going on, but really it just comes down to marinated steak, and marinated noodles. If you get those prepped in the kitchen, then your job is very easy when it is time to cook.

Main Ingredients:
  • 1 1/4 lbs (450g) sirloin steak cut into small cubes
  • 1 lb Brussels sprouts, halved
  • Spaghetti, cooked al dente (or any noddles that you have)
Steak Marinade:
  • 1/4 cup low-sodium soy sauce 
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (we used Sriracha)
  • Fresh cracked black pepper, to taste
  • Juice of 1/2 lemon

Pasta marinade:
  • 3 Tbs olive oil
  • 2 Tbs minced garlic
  • 1/4 cup (60ml) beef or vegetable broth or wine if you have some open
  • 1 Tbs fresh thyme leaves
  • 1/2 teaspoon red chili pepper flakes, optional
  • Juice of 1/2 lemon

Before Grilling:

Add caption
  1. In a mixing bowl, combine the ingredients for the steak marinade. Add the steak and Brussels sprouts, and mix well. Marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
  2. Cook the spaghetti al dente. When it is done, drain it and rinse with cold water to stop it from cooking any more.
  3. In another bowl, prepare the pasta marinade. When the spaghetti is cooked and rinsed, put it in the bowl with the pasta marinade and coat the spaghetti with the marinade.


I added the Brussels Sprouts at the same time that I added the steak.
If you add them a few minutes earlier, then they will get all nice and caramelized. 

  1. You can use a large skillet, but an outdoor griddle is much easier. Apply olive oil to the griddle and turn it on high. When the griddle is hot, start the Brussel Sprouts first. Grill for two or three minutes.
  2. Add the steak and whatever is left of the steak marinade and cook with the Brussel Sprouts until they are brown - perhaps 3 to 5 min.
  3. Add the pasta last and toss it and that marinade with everything else. When it is all browned and yummy smelling, take it off and eat it - maybe 1 or 2 minutes.
  4. Cooking time will vary depending on your griddle.


Popular posts from this blog

Reducing CO2 in your home the nerd way

For Christmas my wife gave me a Netatmo weather station because I am a home weather station nerd. The Netatmo is very cool, but it has an unexpected feature: it measures indoor Carbon Dioxide (CO2) levels. As soon as I set it up, the Netatmo began to alert that our indoor CO2 was at an unsafe level. The notes said that outdoor CO2 is usually around 400 ppm, and numbers above 1500 ppm could be unhealthy. On that first day, my house was at around 1300 ppm. Prior to that, I never gave indoor CO2 levels a thought. I began to do some research and discovered high levels of CO2 can cause symptoms such as fatigue, headache, breathing difficulties, strained eyes and itchy skin.  My family does have all of these issues, especially on the weekends when we are home all day, but I never connected that to indoor air quality. Previously, I installed a Nest thermostat . The Nest is very smart and saves energy by learning your habits and programming itself. Unfortunately, it is so efficient, that t

Rooftop Playgrounds

This week I have had some meetings in a tall building in downtown Seattle, and when I took a moment to look around and enjoy the view I have noticed playgrounds on rooftops. I saw this daycare playground: and this playground on top of a school: I think that this is a really cool use of space. A friend that grew up in NYC said that her school had a rooftop playground, too. The delinquent in me wonders how many toys and balls go over the side, but I bet the teachers are pretty strict about that. Downtown Seattle has always seemed a little unfriendly towards kids and it is neat to see spaces being carved out.

How To Make School Lunches More Nutritious: Re-Define Words

If you are a parent of a child who attends public school in Washington, and if you have even a vague recollection of the food pyramid , you probably will have noticed that the lunches that are served in school cafeterias are frequently at odds with the rules of good nutrition. The school is not wrong, however. They have just re-defined words and you are not keeping up. Pop quiz:  Cheese belongs to what food group? *bzzz* - wrong. You said that cheese was in the diary food group , right? No! Pbth! How boringly accurate of you. Cheese magically transforms into a protein when it is served on pizza or in a bread stick! I know that you may be dubious, but I contacted Wendy Barkley, RD,  who is the Acting Supervisor of School Nutrition Programs in the State of Washington Office of Superintendent of Public Instruction and she assured me that it is so. To quote her email to me: " Pizza remains an option for schools for their menus.  The cheese on pizza is counted as a protein in t