Step 1

Place the skirt steak on a large oven tray, season with salt flakes and drizzle with the sesame oil. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.

Step 2

Cook the udon noodles according to packet instructions, reserving 1 cup (250ml) of noodle water.

Step 3

Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.

Step 4

Meanwhile, heat half the butter in a large non-stick frypan over medium-high heat. Add the mushroom and cook for 2-3 minutes until golden. Remove and set aside. Add the gochujang and tomato sauce to the pan and cook, stirring, for 1-2 minutes until the gochujang is lightly caramelised. Add the noodle water and bring to a simmer, cooking for 2-3 minutes until the liquid is slightly reduced.

Step 5

Add the noodles, spinach and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.

Step 6

Divide noodles among serving plates, top with sliced steak, broccolini, mushroom and nori. Sprinkle with sesame seeds to serve.