Szechwan-Marinated Flat Iron Steak

Recipe courtesy Wolfgang Puck at 20.21

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Picture of Szechwan-Marinated Flat Iron Steak Recipe Photo: Szechwan-Marinated Flat Iron Steak Recipe
Rated 4 stars out of 5
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Total Time:
12 hr 40 min
Prep
25 min
Inactive
12 hr 0 min
Cook
15 min
Yield:
4 servings
Level:
--
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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:

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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Newest Ratings and Reviews

Read all 3 reviews

  • on August 24, 2009

    Flag

    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.

    people found this review Helpful.
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  • on June 10, 2008

    Flag

    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.

    people found this review Helpful.
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  • on June 14, 2007

    Flag

    This is an awsome recipes you have too try it!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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