Flank Steak with Asparagus and Wild Rice Pilaf
December 13, 2014
Categories: Main Dish, Beef, Steak, Rice, Vegetables, Asian, Budget-Friendly, Weeknight Meals, Marinate, Refrigerator, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Marinades & Brines, Kosher Meat more
"This is a delicious meal for the whole family and is also fairly healthy!"
- Serving Size: 1 (821.3 g)
- Calories 628.3
- Total Fat - 13.5 g
- Saturated Fat - 4.6 g
- Cholesterol - 77.1 mg
- Sodium - 1419.9 mg
- Total Carbohydrate - 84.9 g
- Dietary Fiber - 17.5 g
- Sugars - 13.3 g
- Protein - 50.1 g
- Calcium - 223.9 mg
- Iron - 15.9 mg
- Vitamin C - 40.8 mg
- Thiamin - 1 mg
Step by Step Method
Snap off ends of asparagus and then cook the asparagus in boiling water for 2 minutes or until crisp tender. Drain and chill.
In a cup or bowl combine next 5 ingredients (soy sauce - garlic); reserving 1/3 cup of the soy sauce mixture. Set aside.
Place remaining soy sauce mixture, asparagus and steak in a zip lock bag; seal. Marinate in refrigerator for 1 hour, turning occasionally.
Remove asparagus and steak from bag and discard marinade.
Place a grill pan over medium high heat. Add asparagus and steak and cook steak for 3-5 minutes on each side or until desired degree of doneness is reached; turning asparagus as needed.
Place steak on a platter; cover with foil to keep warm. Let stand for 5 minutes.
Cut steak diagonally across the grain into thin slices.
In a serving dish combine the reserved 1/3 soy sauce mixture with the remainder of the ingredients (spinach -onions) Toss.
Divide among 4 plates.
Tips & Variations
No special items needed.