Tender seared skirt steak over glossy peanut noodles loaded with broccoli, red bell pepper and mushrooms in a spicy gochujang-peanut sauce. Big flavor, a little heat and absolutely nothing boring about dinner.
Whisk together the peanut butter, soy sauce, gochujang, honey, lime juice, vinegar, sesame oil, garlic and ginger. The sauce will be thick right now. That's exactly what you want. The noodle water fixes that later.
Pat the skirt steak dry and season both sides with the kosher salt and black pepper. Take a second to look at which direction the grain runs. You'll slice across it after cooking.
Bring a pot of salted water to a boil and cook the 8 oz linguine until al dente. Before draining, reserve ½ cup of the hot noodle water. Do not rinse the noodles.
Heat 1 Tbsp oil in a large skillet over high heat. Add the skirt steak and sear for about 2–3 minutes per side, depending on thickness and your preferred doneness. Transfer it to a cutting board and let it rest for 8–10 minutes.
Bring the skillet to medium-high heat and add the remaining oil if needed. Add the broccoli and cook for about 2 minutes. Add the red bell pepper and mushrooms and cook another 3–4 minutes. Keep a little bite in the vegetables. We're making dinner, not vegetable baby food.
Reduce the heat to medium. Add the drained linguine and peanut sauce to the skillet with the vegetables. Pour in about ¼ cup reserved noodle water and toss until everything is coated in a smooth, glossy sauce. Add more noodle water a little at a time if the sauce needs loosening.
Slice the rested skirt steak thinly across the grain. Pour any juices from the cutting board back over the sliced steak. Across the grain gives you tender steak. With the grain gives you expensive chewing gum.
Divide the peanut noodles and vegetables between two bowls. Lay the sliced skirt steak over the top and finish with scallions, chopped peanuts and lime wedges. Add cilantro if you want it. Serve immediately while the noodles are glossy and the steak is warm.
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