Asian Flank Steak with Asparagus and Wild-Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 4 plates.
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