Photo: Szechwan-Marinated Flat Iron Steak Recipe
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
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.
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
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:
- 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
In a medium bowl, whisk together all the ingredients. Set aside.
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
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By JayDee96816
Honolulu, HI
on August 24, 2009
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This recipe has very little to do with Szechwan flavors and cooking. Given that you accept that basic fact, the veggie sauce recipes are OK, but the meat marinade is overpoweringly ramped up Worcestershire Sauce in flavor.
By Jilliberry
Napa Valley, CA
on June 10, 2008
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I only made the marinade for the meat, but the steak came out really good! I also only mardinaded it for 6 hours instead of overnight.
By laurensolzman_7...
littleton, CO
on June 14, 2007
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This is an awsome recipes you have too try it!!!!
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