Recipe courtesy of Wolfgang Puck
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Szechwan-Marinated Flat Iron Steak
Total:
12 hr 40 min
Prep:
25 min
Inactive:
12 hr
Cook:
15 min
Yield:
4 servings
Total:
12 hr 40 min
Prep:
25 min
Inactive:
12 hr
Cook:
15 min
Yield:
4 servings

Ingredients

Chili Oil Vegetables:
Marinade:
Szechwan Deglaze:
Sauteed Vegetables:

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.

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Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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