Oriental Flank Steak with Asparagus and Wild Rice Pilaf
(from MethodicalImprov’s recipe box)
Serves 4 people
Categories: beef, grain, main course, salad
Ingredients
- 16 asparagus spears
- 1/3 c soy sauce
- 1/4 c dry sherry
- 1/2 t black pepper
- 1 garlic clove, minced
- 1 lb flank steak or boned top round steak
- 4 c baby spinach
- 2 c cooked wild rice
- 1/2 c finely chopped celery
- 2 t dark sesame oil
- 2/3 c chopped green onions
Directions
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Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Chill.
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Combine soy sauce and next 4 ingredients (soy through garlic), reserving 1/3 c 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.
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Remove asparagus and steak from bag, 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 5 minutes. Cut diagonally across grain into thin slices.
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Combine 1/3 c reserved soy sauce mixture, spinach, rice celery, oil and onions; toss to coat.