Oriental Flank Steak With Asparagus And Wild Rice Pilaf

• 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 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

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.

soy sauce, sherry wine, black pepper, ground red pepper, clove garlic, sliced spinach, rice, celery, dark sesame oil, green onion

Taken from www.food.com/recipe/oriental-flank-steak-with-asparagus-and-wild-rice-pilaf-38244 (may not work)