Wednesday, June 24, 2009
Ginger Flank Steak with Sake-Glazed Vegetables
A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight.
Rating: 5 stars
Prep Time: 30 minutes
Cooking Time: 30 minutes
1/2 cup soy sauce
1/2 cup sake (Japanese white wine)
1/4 cup (packed) dark brown sugar
3 Tablespoons minced peeled fresh ginger (asian markets sell this already minced and cheaper than grocery stores)
1 Tablespoon balsamic vinegar
4 garlic cloves, crushed
1 - 2 lb. flank steak
1 lb. asparagus, trimmed, cut into 1.5 inch lengths
3 Tablespoons peanut oil
2 red bell peppers, but into 1" wide strips
1.5 lbs. crimini mushrooms, halved, each half cut crosswise into 1/4" thick slices (I used Shitake mushrooms)
4 green onions, cut into 1" lengths
2 teaspoons cornstarch
Combine first 6 ingredients in 13x9x2 glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to one day ahead. 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 peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and saute 3 minutes. Add mushrooms and saute until mushrooms are soft, about 5 minutes. Add green onions and asparagus and saute until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
Heat remaining 1 tablespoon peanut 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 boilds, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
Cut steak across grain on diagonal into 1/2 inch thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.