Szechwan-Marinated Flat Iron Steak

Recipe courtesy Wolfgang Puck at 20.21

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  • on April 24, 2014

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    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

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    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.

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