Cut the large chunks of fat from the skirt steak. Combine all of the marinade ingredients and mix well. Rub on the skirt steak and place in a ziplock bag for about an hour.

Add the beef broth and the stock ingredients to the dutch oven. Bring close to a boil and then simmer for an hour.

After simmering for an hour, strain all of the solids and pour the broth back into the dutch oven. Add salt and pepper to taste.

Start cooking the steak on the grill about 20 minutes before the broth is done simmering. Grill between 500-700 degrees for 3 minutes on each side. Should be medium rare. Let the steak rest while cooking bok choy and noodles.

Cook the bok choy in the broth for 10 minutes.

While the bok choy is cooking, boil the noodles according to the package. Strain noodles and add to the broth.

Slice the steak against the grain into bite-sized chunks. Add steak to the broth and serve.