Asian Beef Salad

Ingredients

• 2 lbs. flank steak
• 3/4 cup dry white wine
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 garlic cloves, crushed
• 4 tablespoons finely shredded peeled ginger root
• 3/4 lb. snow peas
• 1 1/2 lb. asparagus, cut diagonally into 1'' pieces
• 2 tablespoons chinese sesame oil
• 3/4 lb. large mushrooms, rinsed and cut into slices
• 1 tablespoon toasted sesame seeds

Directions

1. Lightly score 1 side of flank steak on the diagonal at 1'' intervals.
2. In glass baking dish, blend together wine, soy sauce, honey, garlic and 3 tablespoons ginger. Marinate steak for 2 hours, turning every 30 minutes.
3. Preheat broiler pan 3-4'' from heat for 10 minutes (or use grill). Remove meat from marinade and pat dry with paper towels.
4. Heat marinade to boiling over moderate heat until reduced by 1/2 (about 1/2 cup). Let cool, cover and refrigerate.
5. Broil steak 3 minutes per side for medium rare. Let cool to room temperature and refrigerate.
6. About 30 minutes before serving, remove the steak, marinade, snow peas and asparagus from refrigerator.
7. Mince remaining ginger (about 1 tablespoon) and add to marinade.
8. Add sesame oil and blend well.
9. Pour dressing over sliced mushrooms and set aside.
10. Slice steak thinly across the grain.
11. Just before serving, remove the mushrooms from the marinade with slotted spoon but reserve dressing.
12. In a large pan of boiling salted water, blanch peas for 15 seconds until bright green. With a slotted spoon, remove to a bowl of cold water. Blanch asparagus for 30 seconds and remove to cold water. Pat vegetables dry.
13. Place vegetables on a platter and layer flank steak on top.