This grilling recipe is a spin on traditional Filipino pancit. Grilled Coulotte Steaks in a soy glaze with grilled scallions and vermicelli rice noodles. Taking global inspiration, this Coulotte Steak Pancit takes a perfectly grilled Coulotte Steak (or Picanha) and combines it with Vermicelli rice noodles and a soy glaze. It’s a vibrant, unexpected centerpiece that’s hearty enough for any man but brings a fresh twist to your backyard party.

How to make Coulotte Steak Pancit

Ingredients:

• 1 beef Coulotte Steak or Picanha (about 2 to 3 pounds), cut into 1/2-inch thick pieces
• 1 bunch green onions, divided
• 1 package (8 ounces) Vermicelli rice noodles
• 1 tablespoon sesame oil
• 3 bell peppers, thinly sliced
• Fresh cilantro (optional)

Soy Glaze:

• 1/4 cup low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons sesame oil

Rub:

• 2 teaspoons ground ginger
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons salt
• 2 teaspoon ground black pepper
• 1/2 teaspoon Korean red pepper flakes (Gochujang)

Directions

1. Combine glaze ingredients. Reserve half of glaze; set aside. Combine rub ingredients; set aside.
2. Preheat grill to medium-high heat.
3. Meanwhile, cut bottoms of green onions into 2-inch pieces. Thinly slice green tops on a bias; reserve tops and set aside. Alternately thread beef and onion pieces evenly onto ten 10-inch metal skewers. Lightly spray with cooking spray. Sprinkle with 2 teaspoons rub.
4. Place skewers in center of grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill skewers, covered, 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning and basting with glaze every 2 minutes.
5. Cook noodles according to package directions for stir-fry. Heat oil in nonstick skillet over medium heat. Add peppers, reserved green onion and noodles. Stir-fry 3 to 5 minutes or until peppers are crisp-tender, stirring occasionally. Stir in remaining glaze and reserved rub. Cook and stir 1 to 3 minutes or until heated through.
6. Cook’s Tip: Add shredded carrots or broccoli for additional crunch and color.
7. Place noodle mixture on serving plate. Top with steak and onion. Sprinkle with cilantro, as desired.

Recipe provided by beefitswhatsfordinner