FryBoy
New member
I haven't made this for a couple of years, but it's worth the effort.
For convenience, begin this one day ahead and refrigerate the raw steak in its marinade overnight.
Ginger Flank Steak with Sake-Glazed Vegetables
½ cup soy sauce
½ cup sake
¼ 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 1½-inch lengths
3 tablespoons oil
2 red bell peppers, cut into 1-inch-wide strips
1½ pounds crimini mushrooms, halved, each half cut crosswise into ¼-inch-thick slices
4 green onions, cut into 1-inch lengths
2 teaspoons cornstarch
Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate
at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Rinse under cold water to cool. Drain again.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add red bell pepper strips and sauté 3 minutes.
Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes.
Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer.
Transfer vegetables to serving platter. Tent with foil to keep warm.
Heat remaining 1 tablespoon oil in same skillet over high heat. Remove steak from marinade; reserve marinade.
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.
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.
Cut steak across grain on diagonal into ½-inch-thick slices. Arrange steak slices atop vegetables
on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce
separately.
Makes 6 servings.
For convenience, begin this one day ahead and refrigerate the raw steak in its marinade overnight.
Ginger Flank Steak with Sake-Glazed Vegetables
½ cup soy sauce
½ cup sake
¼ 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 1½-inch lengths
3 tablespoons oil
2 red bell peppers, cut into 1-inch-wide strips
1½ pounds crimini mushrooms, halved, each half cut crosswise into ¼-inch-thick slices
4 green onions, cut into 1-inch lengths
2 teaspoons cornstarch
Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate
at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Rinse under cold water to cool. Drain again.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add red bell pepper strips and sauté 3 minutes.
Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes.
Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer.
Transfer vegetables to serving platter. Tent with foil to keep warm.
Heat remaining 1 tablespoon oil in same skillet over high heat. Remove steak from marinade; reserve marinade.
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.
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.
Cut steak across grain on diagonal into ½-inch-thick slices. Arrange steak slices atop vegetables
on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce
separately.
Makes 6 servings.
