Steps: |
| -Heat a gas grill to medium high or charcoal to white coals. |
| -Bring water to a boil to cook the pasta and blanch the asparagus. |
| -Combine the canola oil, garlic, ginger, lemongrass and star anise in a small saucepan. |
| -Simmer the oil over medium-low heat until the garlic starts to toast (approximately 10 minutes). |
| -Let the oil cool down and then strain through a fine mesh strainer or cheesecloth; reserve. |
| -Once the water comes to a boil blanch the asparagus first for ten seconds and shock in ice water. |
| -Cook the udon noodles until soft, check after 6 minutes. Strain the noodles and toss with oil. |
| -Season the steak with salt and pepper and place on the grill. Cook the steak to desired temperature. |
| -Rest on rack for 15 minutes; slice against the grain. |
| -Place the asparagus, tomatoes and red onion on a tray and brush with oil, season with salt and pepper. |
| -Place all of the vegetables on the grill and turn after a minute (the onions will take the longest). |
| -In large bowl, whisk together the vinegar, lime juice, zest, shallots and honey. Add enough salt and pepper to season the vinaigrette. |
| -Add the ground chile flakes to the reserved oil. Whisk the oil into the vinegar base to emulsify (or use a blender). |
| -After all of the infused oil is whisked in, whisk in the sesame oil; check for seasoning. |
| -Place steak and remaining ingredients in a bowl, toss with dressing. Check the seasoning once more. |
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