Cold udon salad with grilled marinated Denver steak

Mix half a cup soy sauce, two tablespoons neutral oil, two tablespoons rice vinegar, three tablespoons brown sugar, one tablespoon sesame oil, one teaspoon BFF, three tablespoons garlic paste, one tablespoon ginger paste and one tablespoon sriracha.

Put about half the marinade in a Ziploc bag with the two Denver steaks, coat them, press the air out and seal, reserving the rest.

Grill one steak, turning it every minute and a half across its four sides.

Rest the steak loosely covered with foil and turn the grill off.

Dice the green onions and slice the Holland pepper thin on a diagonal, setting both aside to finish the bowl.

Pull the strings from the flat side of about half the snow peas so they are easier to chew.

Cut the rested Denver steak into thirds along the grain, turn each piece and slice thin against the grain.

Boil two packs of udon for exactly two minutes, add the snow peas and go one more minute.

Dump the udon and snow peas into a strainer and run cool water over them so they stop cooking and do not go mushy.

Shake off the water, return them to the pot and stir through some of the reserved marinade.

Build the bowl: noodles with the snow peas showing, then red Holland pepper, diced green onion, the sliced steak and sesame seeds.