Flank Steak Wraps with White Asparagus

Flank Steak Wraps with White Asparagus

Ingredients:

  • For flank steak

  • 1 piece flank steak, about 6 oz (200 g);
  • 1 tablespoon safflower oil (for high heat);
  • 8 pieces white asparagus, can be substituted with green asparagus;
  • 4 oz (125 g) beach mushrooms (or any mild mushroom like oyster mushrooms), clean and pat dry;
  • 1/2 lb (250 g) brussel sprouts, thinly slice;
  • 1 tablespoon butter;
  • Sea salt.

For ginger teriyaki sauce

  • 1 tablespoon minced ginger, (1 piece of ginger, about 4 - 6 oz, (60 -75 g), peel and mince);
  • 1/2 teaspoon safflower oil (for high heat);
  • 1/2 cup (120 ml) teriyaki sauce;
  • 1 teaspoon cornstarch;
  • 1/4 teaspoon cane sugar;
  • 1/4 cup (60 ml) water.

 

Recipe:

Serving for 2

For flank steak

  1. Butterfly the flank steak lengthwise;
  2. Place butterflied flank steak in between 2 sheets of plastic wraps, pound them to 3/16” (0.5 cm) thick;
  3. Add a pinch sea salt;
  4. Branch asparagus in boiling water for 2 minutes;
  5. Take them out, set aside to cool;
  6. Wrap asparagus with flank steak and hold them with tooth picks;
  7. Pre-heat oven to 350˚F (175˚C);
  8. Add 1 teaspoon safflower oil in a sauté pan over medium high heat;
  9. Sear all sides of flank steak;
  10. Put the whole sauté pan in the oven for 5 minutes;
  11. Take it out and set aside to rest;
  12. Sauté brussel sprouts and mushrooms in the same pan;
  13. Add butter;
  14. Cut flank steak wrap into 1/2 at a 30˚ angle, serve hot with warm ginger teriyaki sauce.

For ginger teriyaki sauce

  1. Add 1/2 teaspoon safflower oil to the sauté pan;
  2. Add minced ginger over medium low heat and sauté until it gets soft;
  3. Add teriyaki sauce;
  4. Turn back to medium high heat, add well-mixed cornstarch and water;
  5. Let the mixture comes to a boil and thickens, serve warm.

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