Marinade & Dressing:
Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Cook pasta according to package directions, adding broccoli, bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.
Cooking Tip: Noodle Salad can be made ahead. Refrigerate until ready to serve.
Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cooking Tip: To broil flank steak, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil steak 13 to 18 minutes for medium rare to medium doneness, turning once.
Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
Nutrition information per serving, using flank steak: 420 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 66 mg Cholesterol; 926 mg Sodium; 51 g Total Carbohydrate; 6.9 g Dietary Fiber; 33 g Protein; 3.5 mg Iron; 14.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.7 mg Zinc; 56.2 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.