Oriental Flank Steak with Asparagus and Wild Rice Pilaf

This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 16  asparagus spears
• 1⁄3 cup low sodium soy sauce
• 1⁄4 cup sherry wine
• 1⁄2 teaspoon black pepper
• 1⁄8 teaspoon  ground red pepper
• 1  clove garlic, minced
• 1 (1 lb)  flank steaks or 1 (1 lb)  boned top round steak
• 4  cups  sliced spinach
• 2  cups  cooked wild rice
• 1⁄2 cup  finely chopped celery
• 2  teaspoons  dark sesame oil
• 2⁄3 cup  chopped green onion

Directions

1. Snap off tough ends of asparagus.
2. Cook asparagus in boiling water for 2 minutes or until crisp-tender.
3. Drain well and chill.
4. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
5. Set aside.
6. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
7. Marinate in regrigerature 1 hour, turning occasionally.
8. Remove asparagus and steak from bag, and discard mixture.
9. Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
10. Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
11. Place steak on a platter, and cover with foil.
12. Let stand for 5 minutes.
13. Cut steak diagonally across grain into thin slices.
14. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
15. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.