Flank steak is one of my favorite cuts of meat. It is fairly cheap, it is lean, it cooks quickly, and I think it tastes great with different marinades. This is our favorite flank steak recipe. I kind of adapted that one to make this flank steak wrapped asparagus. I have had steak wrapped asparagus at a bunch of Japanese restaurants before but I had never thought to make it on my own. Kelly and I planned to make a steak and asparagus stir-fry but I decided to make these again. I fully expected these to be good, but even I was surprised at how much I liked them.
They are super easy to make and could easily be adapted. I could see putting green onions in them or multi-colored peppers. At the last minute I thought of putting portabello mushrooms in there but we didn’t have any. They key is to marinate the steak before cooking. Sometimes I find that marinades don’t really come through once the meat is cooked but either flank steak really takes to marinade or soy sauce makes a great marinade. You really get the flavor in the meat. We made a whole plate of these and Cliff and I had them eaten in to time at all! These make for a great appetizer or main course. You could also serve over jasmine rice.
½ pound flank steak
1 pound asparagus
2 cloves garlic, minced
1 teaspoon freshly grated ginger
5 tablespoons sesame oil, divided
2 tablespoons fish sauce
6 tablespoons ponzu soy sauce
Slice the meat very thinly across the grain. Season the meat generously with salt and pepper and place in a bowl. Combine garlic, ginger, 3 tablespoons sesame oil, fish sauce, and ponzu in a bowl and whisk. Pour ¾ of the marinade over the meat. Reserve the rest of the marinade. Let marinate for 1 hour. Cut the asparagus into thirds or in half depending on how long it is; season with salt and pepper. Grill for just a couple of minutes on medium high on the stove top with a little sesame oil; just til you get a little char. Wrap 2 pieces of asparagus in the thinly sliced flank steak. Try to wrap the meat so that it is not overlapping. Heat a sauté pan over medium high heat with 1-2 tablespoons of sesame oil. Once heated, add the steak to the pan. Sauté for about 1-2 minutes per side. You may have to work in batches. Once cooked, sprinkle with sesame seeds and serve with the reserved marinade.
Source: A Live Love Pasta original