1 tsp.

Kosher salt, plus more to taste

8 oz.

spaghetti or other thin noodles

5 tbsp.

vegetable oil

6 tbsp.

low-sodium soy sauce

3

cloves garlic, minced

1 1/2 tbsp.

rice vinegar

1 1/2 tbsp.

toasted sesame oil

1 tbsp.

sugar

1/4 tsp.

red pepper flakes 

1

10-ounce package shredded red cabbage

1/2

English cucumber, cut into thin matchsticks (about 1 cup)

4

boneless strip steaks (about 1/2 inch thick; 2 1/4 pounds total)

1 tsp.

black pepper

2

scallions, thinly sliced

Step  1 Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, then drain. Step  2 Meanwhile, whisk 3 tablespoons vegetable oil, the soy sauce, garlic, vinegar, sesame oil, sugar and red pepper flakes in a large bowl. Step  3 Add the cooked pasta, cabbage and cucumber to the bowl and toss to coat in the dressing. Set aside. Step  4 For the steaks: Heat 1 tablespoon vegetable oil in a large cast-iron skillet over medium heat. Season the steaks on both sides with the salt and pepper. Add 2 steaks to the hot skillet and place another heavy skillet or a dutch oven on top; cook about 30 seconds. Step  5 Remove the top skillet and continue to cook the steaks until browned and crusty, 2 to 3 minutes. Flip the steaks, then weigh them down again. Cook for another 30 seconds, then remove the weight and cook until browned, about 2 minutes for medium to medium-rare. Step  6 Transfer the steaks to a cutting board and let rest. Repeat with the remaining 1 tablespoon vegetable oil and 2 steaks. Slice the steaks. Serve with the sesame noodles and sprinkle with the scallions.