Place marinated flank on grill to cook, making diamond marks.
Place onion strings in breading and then fry to golden brown.
Place voodles in sauté pan with 1oz of sauce and sauce until tender.
Place steak aside to rest for 2 minutes.
On plate place the place a scoop of mashed on plate and place a thyme sprig in the center. Place the voodles next to the mashed. Slice the flank steak at a 45 degree angle and shingle on the plate. Ladle the sauce down the middle of the steak and then top with onion strings.
6 oz beef, flank steak(s), marinated
6 oz potato(es), red, mashed
2 oz thai chili
4 oz voodles
2 oz West Creek® BBQ Sauce, Moonshine
2 oz West Creek® Breading
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler