The Asian Cowboy Grilled Yakisoba Noodle Salad with Carne Asada & Chipotle Crema

Ingredients

For Carne Asada:

• 1/2 cup fresh squeezed orange juice
• 1/4 cup canola oil
• 2 Tbl. Key Lime Juice, I use Nellie & Joe's, *can sub fresh lime juice (regular or Key Lime)
• 2 Tbl. rice vinegar
• 4 cloves garlic, finely minced
• 1 Tbl. sugar
• 1 tsp. kosher salt, 1/2 tsp. black pepper
• 1 dried red chile pepper, thinly snipped
• 1/2 cup chopped fresh cilantro, can sub fresh parsley ( or 2 1/2 Tbl. dried), optional
• 1 (2 lb.) flank steak

For Yakisoba Noodle Salad:

• 1 (7.7 oz. pkg.) Fortune Hot & Spicy Yakisoba Stir Fry Noodles plus seasoning packet & 1/4 cup water
• 1/2 tsp. dried chili powder
• 1/4 tsp. dried cumin powder
• 1 Tbl. fresh squeezed orange juice
• 1 Tbl. rice vinegar
• 1/4 cup salad oil such as canola
• 1/2 tsp. sugar
• 1 garlic clove, finely minced
• 1/2 Tbl. finely chopped fresh cilantro or fresh parsley, or 1/2 tsp. dried
• 1/16 - 1/8 tsp. each regular salt and coarse ground black pepper, to taste

Grilled Salad Veggies:

• 8 baby/mini corn ears, drained and sliced into fourths
• 1 large sweet red cubanelle pepper, sliced (rings cleaned of seeds and white membrane if needed)
• 1 cup halved grape tomatoes, approx. 16, (*measure after slicing - slice lengthwise)
• 1/2 cup thinly sliced red onion, (halved or quartered into smaller pieces)
• 2 Tbl. canola oil mixed with 1/8 tsp. each: chili powder and cumin
• 1/2 tsp. each: kosher salt and coarse ground black pepper
• 1/2 cup each: sliced black olives and red kidney beans (rinsed and drain beans)
• 1 small avocado, diced (*add very last before serving)

Garnish to Taste With:

• pickled whole or sliced peppers (peperoncini or jalapeño), grated fresh radish, snipped green onion, crumbled Mexican cheese (such as queso blanco or fresco, or chihuahua), and Chipotle Crema

Chipotle Crema Drizzle:

• 1/2 cup sour cream
• 2 Tbl. milk
• 1 tsp. chipotle in adobo sauce, or to taste
• 1/4 tsp. regular table salt