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Recipes

Ginger Flank Steak with Sake-Glazed Vegetables

By Michael McLaughlin

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Recipe information

  • Yield

    6 Servings

Ingredients

4

garlic cloves, crushed

½

cup sake

½

cup soy sauce

¼

cup (packed) dark brown sugar

3

tablespoons minced peeled fresh ginger

1

tablespoon balsamic vinegar

1

2-pound flank steak

1

pound asparagus, trimmed, cut into 1½-inch lengths

3

tablespoons peanut oil, divided

2

red bell peppers, cut into 1-inch-wide strips

1½

pounds crimini mushrooms, halved, each half cut crosswise into ¼-inch-thick slices

4

green onions, cut into 1-inch lengths

2

teaspoons cornstarch

Kosher salt and freshly ground black pepper

Need to make a substitution?

Preparation

  1. Step 1

    Combine garlic, sake, soy sauce, brown sugar, ginger, and vinegar in a 13x9x2" glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour.

    Step 2

    Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.

    Step 3

    Heat 2 Tbsp. peanut oil in a heavy large skillet over medium-high. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes more. Transfer vegetables to a serving platter. Tent with foil to keep warm.

    Step 4

    Heat remaining 1 Tbsp. peanut oil in same skillet over high. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board. Tent with foil and let stand 5 minutes.

    Step 5

    Meanwhile, place reserved marinade in a small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.

    Step 6

    Cut steak across grain on a diagonal into ½"-thick slices. Arrange steak slices atop vegetables on platter. Spoon some sauce over meat and vegetables. Serve, passing remaining sauce separately.

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