Ginger Flank Steak With Sake Glazed Vegetables |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A soy-sake marinade is the base for a delicious reduction sauce. For convenience, I always begin this one day ahead and refrigerate the steak in its marinade overnight for an even better flavor. This is really good served with sticky rice. Read more . Most of the prep time is for the marinating of the meat and bringing it closer to room temperature before cooking. Enjoy. Adpated from Bon Appétit. Ingredients:
1/2 cup soy sauce |
1/2 cup sake |
1/4 cup (packed) dark brown sugar |
3 tablespoons minced peeled fresh ginger |
1 tablespoon balsamic vinegar |
4 garlic cloves, crushed |
1 2-pound flank steak |
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths |
3 tablespoons peanut oil |
2 red bell peppers, cut into 1-inch-wide strips |
1 1/2 pounds crimini mushrooms, halved, each half cut crosswise into 1/4-inch-thick slices |
4 green onions, cut into 1-inch lengths |
2 teaspoons cornstarch |
Directions:
1. Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day.
2. Let stand at room temperature 1 hour before continuing.
3. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
4. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
5. Add red bell pepper strips and sauté 3 minutes.
6. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes.
7. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer.
8. Transfer vegetables to serving platter. Tent with foil to keep warm.
9. Heat remaining 1 tablespoon peanut oil in same skillet over high heat.
10. Remove steak from marinade; reserve marinade.
11. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
12. Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
13. Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter.
14. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.
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