Szechwan-Marinated Flat Iron Steak

Recipe courtesy Wolfgang Puck at 20.21
Show: Rachael Ray's Tasty Travels Episode: Minneapolis/ St. Paul
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
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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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Newest Ratings and Reviews

Read all 2 reviews

  • on April 24, 2014

    Flag

    This is one of those dishes that I feel got lost in translation.
    First, the marinade has to be for 5 to 6 pounds of steak. I cut it by 75% and I also added pan 2 tsp pan roasted Szechwan pepper corns (crushed with the black pepper) how can you have this dish without these peppercorns.
    The chili oil I used as is. The vegetables I also left the way they are listed.
    Now to the Deglaze (glazing) sauce I cut the items by 50%, using all in these amounts for these tender veges you are going to taste just salt. I also used low salt chicken broth.
    I used flank steak, Flat Iron are hard to find in my area.
    This is a great dish if you have the intuition of the ingredients. I can’t believe that Wolfgang makes this as it is listed. On the scale of difficulty, it’s a 6 of 10 but worth the time, it’s a truly great dish and loads of fun to make.

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  • on February 18, 2013

    Flag

    AWESOME only problem is it took me almost 5 hours to get all the ingredients a couple because i wanted a little more chinese feel about the dinner easy enough,crowd pleasing.
    i think all television chefs should realize is we the public dont have a network check book or a staff to find all their ingredients they have on hand. Simple meals will cost us a small fourtune plus a couple days to find a store to supply our cupboards to keep half the ingredients they have on there show.

    people found this review Helpful.
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