Oriental Flank Steak with Asparagus and Wild-Rice Pilaf
Susan Young
ingredients
- 16 asparagus spears
- 1/3 cup low-sodium soy sauce
- 1/4 cup dry sherry
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- 1 (1-pound) flank steak or boned top round steak
- 4 cups sliced spinach
- 2 cups cooked wild rice
- 1/2 cup finely chopped celery
- 2 teaspoons dark sesame oil
- 2/3 cup chopped green onions
directions
- 1
Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill.
- 2
Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
- 3
Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices.
- 4
Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among plates.
Source: Susan Young
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