Serves 4
Marinate the steak for a minimum of 1 hour and up to 4 hours. Of course, the longer it sits in the marinade of olive oil, toasted sesame oil, garlic and ginger, the tastier it will be.
Prep: 20 minutes
Marinate: 1 hour
Cook: 20 minutes
Total: 1 hour 40 minutes
In a small bowl, combine the olive oil, sesame oil, garlic, ginger, salt, and pepper. Spoon 2 tablespoons of the seasoned oil into a large resealable plastic bag. Set the remaining seasoned oil aside for the ramen. Add the steak to the bag; seal and turn to coat the steak. Marinate in the refrigerator, turning occasionally, for 1 to 4 hours.
Preheat the grill to medium (350° to 375°F). Remove the steak from the marinade and discard the marinade. Grill the steak over direct heat until the internal temperature is 145° to 150°F, 10 to 12 minutes for skirt steak, or 15 to 17 minutes for flank steak. Place the steak on a cutting board and let rest for 5 minutes before slicing.
Meanwhile, in a large pot, heat the remaining seasoned oil over medium heat. Add the onion and cook, stirring, until tender, 3 to 4 minutes. Add the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Add the zucchini noodles and cook until the noodles are tender, 1 to 2 minutes.
Ladle the soup and noodles into bowls. Top with the sliced steak, halved eggs, and green onions and serve.
TIP To make soft-cooked eggs, fill a large saucepan with 3 to 4 inches of water. Bring to a full rolling boil over high heat. Reduce the heat to a rapid simmer and gently lower the eggs into the water. Cook the eggs for 7 minutes. Remove the eggs with a slotted spoon and place in a bowl filled with ice and water.