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Asian Flank Steak with Asparagus and Wild-Rice Pilaf

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 4 servings (serving size: 4 asparagus spears, 3 ounces steak, and 1 cup wild-rice pilaf)


  • 16 asparagus spears
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup dry sherry
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 1 (1-pound) flank steak or boned top round steak
  • 4 cups sliced spinach
  • 2 cups cooked wild rice
  • 1/2 cup finely chopped celery
  • 2 teaspoons dark sesame oil
  • 2/3 cup chopped green onions

Nutrition Information

  • calories 362
  • caloriesfromfat 39 %
  • fat 15.5 g
  • satfat 5.9 g
  • monofat 6.3 g
  • polyfat 1.6 g
  • protein 28.9 g
  • carbohydrate 26.7 g
  • fiber 5.5 g
  • cholesterol 60 mg
  • iron 5 mg
  • sodium 427 mg
  • calcium 97 mg

How to Make It

  1. Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill.

  2. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup 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.

  3. Remove asparagus and steak from bag, and 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 for 5 minutes. Cut steak diagonally across grain into thin slices.

  4. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.