Oriental Flank Steak with Asparagus and Wild Rice Pilaf
Savor the rich, bold flavors of this Oriental Flank Steak with Asparagus and Wild Rice Pilaf, a dish that beautifully balances savory, sweet, and nutty notes. The tender flank steak is marinated in a delectable blend of soy sauce, sesame oil, honey, ginger, and garlic, creating a deeply flavorful crust when grilled to perfection. Complementing the steak are crisp-tender grilled asparagus spears and a hearty, aromatic wild rice pilaf enriched with sautéed onions, mushrooms, and chicken broth. Garnished with toasted sesame seeds and fresh scallions, this vibrant dish is as visually stunning as it is delicious, making it an ideal choice for an impressive dinner. Perfectly portioned for four, it combines wholesome ingredients with an Asian-inspired twist for a meal that's satisfying, nutritious, and perfect for occasions both casual and celebratory.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 2 cloves minced garlic
- 1 pound asparagus
- 1 tablespoon olive oil
- 1 cup wild rice
- 2 cups chicken broth
- 2 tablespoons butter
- 0.5 cup diced onion
- 0.5 cup sliced mushrooms
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 teaspoons toasted sesame seeds
- 2 tablespoons thinly sliced scallions
Instructions
In a small bowl, whisk together the soy sauce, sesame oil, honey, grated ginger, and minced garlic to prepare the marinade.
Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the steak is well-coated, and refrigerate for at least 2 hours, or overnight for best results.
While the steak marinates, rinse the wild rice under cold water. In a medium saucepan, melt 1 tablespoon of butter over medium heat.
Add the diced onion and mushrooms to the saucepan and sauté until softened, about 3-4 minutes.
Stir in the wild rice, chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and let simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Trim the woody ends off the asparagus and toss with olive oil, salt, and pepper in a large bowl. Set aside.
Preheat a grill or grill pan over medium-high heat. Remove the flank steak from the marinade and allow excess marinade to drip off.
Grill the flank steak for 4-5 minutes on each side for medium-rare, or longer if desired. Remove from the grill, cover with foil, and let it rest for 10 minutes.
While the steak rests, grill the prepared asparagus for 4-5 minutes, or until crisp-tender and slightly charred. Remove from the grill and set aside.
Slice the rested flank steak against the grain into thin strips.
To serve, portion the wild rice pilaf onto plates, top with slices of flank steak, and place grilled asparagus alongside.
Garnish the steak with toasted sesame seeds and scallions before serving.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 7755 mg | 337% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 48.6 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 278 mg | 21% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3691 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
