Grilled Steak Ramen

• 2 cups beer (we recommend a lager)
• 3 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1/2 cup canola oil
• 1 tablespoon chili flakes, *optional, skip if you don't like spicy
• 6 tablespoons freshly squeezed lime juice
• 1 (2 pound) flank steak
• 3 (3 ounce) package ramen noodles
• 3 scallions, thinly sliced

1. Combine the beer, soy sauce, ginger, oil, chili flakes, and lime juice in a zip-top bag.
2. Add the steak, seal the bag, and turn to coat.
3. Refrigerate for 4 to 8 hours, turning occasionally.
4. Remove steak from refrigerator and bring to room temperature.
5. Reserve marinade.
6. In a small sauce pan bring the marinade to a boil, reduce by a quarter and reserve.
7. Heat the grill to medium-high.
8. Season the steak generously with salt and pepper.
9. Place the steak on the grill and cook, turning once, until cooked to your desired liking.
10. For rare (3 to 5 minutes per side for a 1 1/2-inch-thick steak) or medium rare (5 to 8 minutes per side for a 2-inch thick steak).
11. Transfer to platter and let rest for at least 5 minutes.
12. Then slice the steak against the grain into 1/4-inch-thick slices.
13. As the steak is resting, cook the ramen noodles according to the package instructions.
14. Strain.
15. To serve, divide the steak and the noodles between four shallow soup bowls.
16. Top each with a drizzle of the remaining heated marinade.
17. Sprinkle each with sliced scallions.

beer, soy sauce, ginger, canola oil, chili flakes, freshly squeezed lime juice, flank steak, ramen noodles, scallions

Taken from www.foodrepublic.com/recipes/grilled-steak-ramen-recipe/ (may not work)