photo by Romulo Yanes
Makes 4 to 6 servings
Ingredientsadd to shopping list
- 1/4 cup oyster sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon grainy mustard
- 1/2 teaspoon hot red-pepper flakes
- 1 pound medium asparagus, trimmed
- 1 1/2 pounds flank steak
- 4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
Cooks' note: Steak and asparagus can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 8 to 12 minutes.
Per serving: 222 calories, 8g fat (3g saturated), 44mg cholesterol, 495mg sodium, 6g carbohydrates, 2g fiber, 31g protein (nutritional analysis provided by Nutrition Data)
See Nutrition Data's complete analysis of this recipe ›
Nutritional analysis provided by Gourmet
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