Szechwan-Marinated Flat Iron Steak

Recipe courtesy Wolfgang Puck at 20.21
TOTAL TIME: 12 hr 40 min
Prep: 25 min
Inactive Prep: 12 hr
Cook: 15 min
 
YIELD: 4 servings
LEVEL: --

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:
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
SZECHWAN DEGLAZE:
  • 1/4 cup blanched garlic
  • 2 tablespoons sambal
  • 1/4 cup sugar
recipe tools

Directions

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.
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.

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.

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