I was looking for organic steak at Fairway Market in Plainview – one of my favorite places to shop for higher-end yet still reasonably-priced staples like Spanish chorizo, olive oils, tomato in cans, organic eggs — but instead found an irresistible deal: U.S.D.A. prime hanger steak for $6.99 a pound. The prime designation means a higher quality of steak with loads of marbling (yes, fat) and virtuous me didn’t stand a chance against cheapskate bloodthirsty carnivorous me, so I bought 1.5 lbs and started to plan.
My friend Ashley was coming over, so I knew I’d have some support staff for child care AND prep, so I chose to do something I’ve been hankering after for weeks: Asian-flavored steak with asparagus. It is just slightly labor-intensive, but a show-stopper and I really should have given it to you earlier as a Super Bowl option, but better late than never.
We did half the meat that night, after the little guy was down (with a belly full of pizza and a promise of steak the next day). Must confess, once the pretty pictures were taken, we heaped all of the bites haphazardly on a plate, each grabbed a fork, and fell in like starving raptors from the Cretaceous Period.
The rest – two small steaks — I cooked whole the following evening on the broiler at our friend, Pam’s, without the asparagus (Yes, Leandro got his!). They were just as tasty, but almost 24 hours in the marinade did leave them almost too tender. The following recipe can be jiggled; use the greater amount of asparagus if you want to do all of the steak in wraps.
Anyhooo, I will be doing these the next time I entertain. I hope you will too!
Asian steak and asparagus bites
(factor in minimum marinating time of 30 minutes)
3 cloves garlic, minced fine
2 inch of ginger, peeled indifferently, and grated (about 1.5 packed Tbs; add more to taste)
2 tsp sesame oil
2 Tbs rice vinegar
4 Tbs soy sauce
1 – 1.5 lbs hanger steak (or other fairly thin, tender boneless cut)
1 – 2 lbs asparagus spears, washed, woody stems snapped off, and chopped into 2-inch pieces
Mix all ingredients except meat in a plastic freezer bag or a bowl. Add steak, coat thoroughly and then refrigerate for at least 30 minutes and up to 24 hours.
Preheat oven to 350°F.
Reserving marinade, slice marinated steak ACROSS THE GRAIN* into thin slices and then cut the slices into strips suitable for wrapping artfully or not so artfully around asparagus spears. Lay steak and asparagus bites onto an oven rack with a catch dish underneath. Pour remaining marinade over and salt to taste. Cook for 5 minutes on each side (7-8 for well done) and serve.
Hot, Cheap & Easy 
Sorry I meant “Look forward to “more” of your recipes. I’ma terrible typist.
It’s a good thing I don’t have my English teacher hat on…just joking; spelling is the least of my concerns when it comes to a kind word about my blog…or about anything, really!
My grammer is horrible as well. I never was a good student, except when I graduated culinary school.
Well the kitchen is a worthy place to excel!!!
Jay, I am not able to comment on your blog! So let me say here how much I enjoyed your tips on knife skills!
Hi, found you on Foodie Blogroll, I noticed this recipe was similar to what I have on my blog. My recipe was from Macys (Chicago) were I was one of the Chefs. Great blog, keep up the good work. Look forward to my of your recipes.
These are very cute! Delicious looking too!
Thanks for visiting and for the nice comments!!
Amazing!
These look very tempting, the good thing is that they are healthy too 😉
I love that idea. Katherine did a larger meal one time, wrapping veal around asparagus.