• In a small bowl combine 2 tsp. flaky sea salt, 1 tsp. organic garlic powder, 1 tsp. organic onion powder, ¼ tsp. ginger powder, ¼ tsp. smoked paprika.
• In another small bowl combine ½ cup coconut aminos, ½ cup sweet chili, 2 tbsp rice vinegar, 1 tsp garlic powder and 2 garlic cloves.
• Place the 2 1/2 lb. flat iron steak in a shallow dish or tray. Rub both sides with the spice mixture you just made.
• Place in the refrigerator and let rest 8 hours.
• Remove 45 minutes before cooking and let rest on the counter.
• Grease the grill grates and heat the grill to 425℉.
• Place the steak on the preheated grill. After 2 minutes flip. Drizzle 1/4 of the sauce on top of the steak. After 2 minutes flip again and drizzle 1/4 sauce on top. You will use the other half of the sauce for the pasta. Cook another 2 minutes and flip. Do this so that each side gets a total of 4 minutes on the grill or until the internal temperature reaches a temperature of 135℉. It cooks fast, so you will want to keep a close eye.
• Let rest 5 minutes before serving. Cut on a diagonal against the grain to serve.

Pasta

• Cook the 8 oz. organic vermicelli or organic angel hair according to instructions- be sure to salt the water.
• Strain and in a bowl or in the same sauce pan add in the remaining (1/2 of the sauce) and the ¼ cup pasta water reserved¼ cup sliced green onions. Stir until all noodles have been coated.
• Serve the steak on top of the pasta.