Recipe courtesy of Wolfgang Puck
Szechwan-Marinated Flat Iron Steak
Total:
12 hr 40 min
Active:
25 min
Yield:
4 servings
Level:
None
Total:
12 hr 40 min
Active:
25 min
Yield:
4 servings
Level:
None

Ingredients

Chili Oil Vegetables:
  • 1 tablespoon chili oil
  • 2 tablespoons peanut oil
  • 1 tablespoon jalapeno, sliced thinly
  • 1 tablespoon shallots, julienned
  • 1 tablespoon cilantro leaves
  • 1 tablespoon green onions, cut into 1-inch lengths
  • 1 tablespoon ginger, julienned
Marinade:
  • 1 cup Worcestershire sauce
  • 1 cup mirin, or sweet sake
  • 2 cups soy sauce
  • 3 pieces whole ginger, smashed
  • 1/2 cup ketchup
  • 1 cup chopped garlic
  • 1 3/4 cups honey
  • 1 cup chopped shallots
  • 1/2 cup lemon juice
  • 1/2 cup sambal (garlic chili paste)
  • 3 tablespoons freshly ground black pepper
  • 4 (8-ounce) flat iron steaks
Szechwan Deglaze:
  • 1/4 cup blanched garlic
  • 2 tablespoons sambal
  • 1/4 cup sugar
  • 1/4 cup shaohsing, or Chinese rice wine
  • 2 cups oyster sauce
  • 3 cups chicken stock
Sauteed Vegetables:
  • 2 tablespoons peanut oil
  • 1/2 cup shiitake mushrooms, quartered
  • 1/2 cup blanched asparagus, cut into 1/2-inch lengths
  • 1/2 cup scallions, cut into 1/2- inch lengths
  • 1/2 cup bok choy
  • 1/2 cup red onion, sliced
  • Chopped cilantro leaves, for garnish
  • Chopped scallions, for garnish

Directions

Chili Oil Vegetables:

In a small saute pan, heat the chili and peanut oils. Add the jalapeno, shallots, cilantro, green onions, and ginger and cook until slightly tender. Remove from the heat and set aside.

Marinade:

Combine the marinade ingredients in a medium bowl and whisk together until thoroughly combined. Place the steaks in the marinade and refrigerate for 12 hours.

Heat the grill to high heat. Remove steaks from the marinade and season with a little salt and pepper. Grill to desired temperature, about 2 to 3 minutes per side. Remove the steaks from the grill and allow to rest. Slice the steaks on a thin bias and set aside.

Szechwan Deglaze:

In a medium bowl, whisk together all the ingredients. Set aside.

Sauteed Vegetables:

Heat the peanut oil in a wok or hot saute pan over high heat. Add the mushrooms, asparagus, scallions, bok choy, and red onions, and cook until tender. Deglaze the vegetables with the Szechwan Deglaze until almost all the liquid is absorbed.

To Serve:

Place some of the Chili Oil Vegetables on individual serving plates. Arrange the steak slices on top of the vegetables. Place the Sauteed Vegetables over the top. Garnish with cilantro and scallions. Serve immediately.

IDEAS YOU'LL LOVE

Cast-Iron Blueberry Cobbler

Recipe courtesy of Michael Symon

Vietnamese Steak Tartare

Recipe courtesy of Luke Nguyen

Steak au Poivre

Recipe courtesy of Alton Brown

Shrimp Lo Mein

Recipe courtesy of Kelsey Nixon

Philly Cheese Steak

Recipe courtesy of Food Slingers

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here