Beach Days & Sesame Noodles

The season is officially upon us. After spending the entire off-season longing for perfect weather, local produce, and long summer days, we’re finally here. And with it comes everything else that summer in the Hamptons entails. Is it just me, or did the traffic arrive even worse this year? A quick thank you to all of our police officers and traffic control teams who have been working around the clock during the U.S. Open in Southampton. I know it’s been a hectic time for everyone trying to get from point A to point B.

Hopefully, I can offer a little relief.

Growing up out here, my summer weekends were spent at the beach with my family. This month’s recipe is one that made countless appearances in a giant Tupperware container tucked into a cooler. We’d pass around plastic forks and eat straight from the bowl while sitting in sandy beach chairs, watching the waves roll in. I’ve always felt like sandwiches somehow end up full of sand no matter how carefully you wrap them. This dish solves that problem. Pack it in an airtight container, keep it cold, and you’ve got the perfect beach snack, picnic lunch, or potluck contribution.

When I was pregnant with my first son and just beginning to cook more for myself, this was one of the first recipes I called my mom and asked her to walk me through. Since then, it’s become one of my summer staples. Every year, I make this for my longtime friend and client, Laura Bowery, who requests it without fail for her VIP table at the Hampton Classic. This year, though, I’ll be watching from the sidelines as she competes in the Grand Prix, cheering her on while I do my best to survive the final weeks of pregnancy. It’s also the dish I bring whenever I’m invited to a barbecue, potluck, or casual summer gathering.

The version I grew up eating didn’t include any protein at all. If you’d like to keep it vegan  omit the steak, and Jovial makes a wonderful gluten-free spaghetti if you’re gluten free. However, recently someone introduced me to the marinated teriyaki skirt steak from Red Horse Market, and I have to admit—it lives up to the hype. The combination of cold sesame noodles and that sweet and salty grilled steak has become my favorite version yet.

This recipe is an ode to my childhood beach days and a warm welcome to another beautiful Hamptons summer. I hope it becomes part of your family’s summer traditions the way it has been part of mine. 

• Sesame Noodles with Teriyaki Skirt Steak (Serves 8-10)

  
  

  Ingredients

  • 1 box linguine or spaghetti

  • 1 red bell pepper, thinly sliced into 1-inch strips

  • 1/4 cup minced ginger

  • 1/4 cup minced garlic

  • 1/2 cup thinly sliced scallions (white parts only)

  • 2 cups thinly sliced shiitake mushroom caps

  • 1 cup sesame oil

  • 1 tbls black sesame seeds

  • 1 tbls white sesame seeds

  • 1/2 cup tamari

  • 2 tablespoons seasoned rice vinegar

  • 2 pounds marinated teriyaki skirt steak from Red Horse Market

  If you can’t make it to Red Horse Market, similar marinated skirt steak can be found at Peconic Prime Meats or Citarella.

  
  

• Directions

  Cook the linguine until al dente. Drain and rinse thoroughly under cold water to remove excess starch. This prevents the noodles from sticking together once chilled.

  Heat the sesame oil in a large, wide sauté pan over medium to medium-high heat. Add the bell pepper, ginger, garlic, scallions, sesame seeds and shiitake mushrooms. Sauté for 3 to 4 minutes, or until softened.

  Add the tamari and rice vinegar and stir to combine. Add the cold noodles and toss well. Continue cooking for about 1 minute, allowing the noodles to absorb some of the liquid.

  Transfer to a large bowl and refrigerate until completely chilled.

  Meanwhile, grill or sear the skirt steak in a very hot pan for approximately 2 ½ minutes per side, depending on thickness. Let rest for at least 10 minutes in a bowl before slicing against the grain into bite-sized pieces. Toss the pieces in the same bowl you rested it in so it gets coated in all that flavorful liquid.

  Mix the chilled sesame noodles with the sliced steak & thinly sliced green scallions.

  These noodles are at their best when made ahead of time and served cold.