Red Wine Steak with Quinoa and Asparagus
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Jump to recipeWhy save steak dinners for special occasions? This one has protein, grains, and greens covered.
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Ingredients
- 1/4 cup red wine
- 1/4 cup soy sauce
- 1 Tbsp. Worcestershire sauce
- lb. flank steak
- kosher salt
- Freshly ground black pepper
- 1 cup quinoa
- 1 lb. asparagus, trimmed and cut into 1/2" pieces
- 2 Tbsp. brown sugar
- 1/4 cup chopped fresh chives
Directions
- Step 1In a resealable plastic bag, add red wine, soy sauce and Worcestershire. Season steak with salt and pepper and add to marinade. Let sit at room temperature, 5 minutes.
- Step 2Meanwhile, cook quinoa according to package instructions, about 15 minutes. Bring a medium pot of salted water to a boil, then add asparagus and cook, 2 to 3 minutes, and drain.
- Step 3Heat broiler. Line a rimmed sheet pan with foil and place a rack on top. Remove steak from marinade and let excess drip off; discard marinade. Place steak on sheet pan and spread an even layer of brown sugar all over the steak. Broil until top is lightly charred, about 10 minutes. (Watch carefully as the sugar can burn.) Transfer to a cutting board and cover loosely with foil; let rest 10 minutes.
- Step 4Slice steak across the grain into 1/2" slices and serve with quinoa and asparagus. Garnish with chives.
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