Seared Steak with Sesame Noodle Salad

Ingredients

• 1 tsp. Kosher salt, plus more to taste
• 8 oz. spaghetti or other thin noodles
• 5 tbsp. vegetable oil
• 6 tbsp. low-sodium soy sauce
• 3 cloves garlic, minced
• 1 1/2 tbsp. rice vinegar
• 1 1/2 tbsp. toasted sesame oil
• 1 tbsp. sugar
• 1/4 tsp. red pepper flakes
• 1 10-ounce package shredded red cabbage
• 1/2 English cucumber, cut into thin matchsticks (about 1 cup)
• 4 boneless strip steaks (about 1/2 inch thick; 2 1/4 pounds total)
• 1 tsp. black pepper
• 2 scallions, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, then drain.
2. Meanwhile, whisk 3 tablespoons vegetable oil, the soy sauce, garlic, vinegar, sesame oil, sugar and red pepper flakes in a large bowl.
3. Add the cooked pasta, cabbage and cucumber to the bowl and toss to coat in the dressing. Set aside.
4. For the steaks: Heat 1 tablespoon vegetable oil in a large cast-iron skillet over medium heat. Season the steaks on both sides with the salt and pepper. Add 2 steaks to the hot skillet and place another heavy skillet or a dutch oven on top; cook about 30 seconds.
5. Remove the top skillet and continue to cook the steaks until browned and crusty, 2 to 3 minutes. Flip the steaks, then weigh them down again. Cook for another 30 seconds, then remove the weight and cook until browned, about 2 minutes for medium to medium-rare.
6. Transfer the steaks to a cutting board and let rest. Repeat with the remaining 1 tablespoon vegetable oil and 2 steaks. Slice the steaks. Serve with the sesame noodles and sprinkle with the scallions.