Recipe courtesy of Wolfgang Puck
Print
Total:
12 hr 40 min
Prep:
25 min
Inactive:
12 hr
Cook:
15 min
Yield:
4 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Grilled Flat Iron Steak

Recipe courtesy of Kevin Gillespie

Cast Iron Steak Filets with Roasted Shallots

Recipe courtesy of Tiffani Thiessen

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Grilled Skirt Steak (Churrasco)

Recipe courtesy of Daisy Martinez

Swiss Steak

Recipe courtesy of Alton Brown

Skirt Steak

Recipe courtesy of Alton Brown

Cast-Iron Blueberry Cobbler

Recipe courtesy of Michael Symon

Sirloin Steak

Recipe courtesy of Alton Brown

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here