Asian Flank Steak with Asparagus and Wild-Rice Pilaf

Ingredients

• 16  asparagus spears 
• 0.5 teaspoon pepper black
• 0.5 cup celery finely chopped
• 2 cups rice wild cooked
• 2 teaspoons sesame oil dark
• 0.3 cup cooking sherry dry
• 1  garlic clove minced
• 0.7 cup green onions chopped
• 0.1 teaspoon ground pepper red
• 0.3 cup soya sauce low-sodium
• 4 cups pkt spinach sliced
• 1 pound boned top round steak 

Equipment

• aluminum foil
• ziploc bags
• grill pan

Directions

1. Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender.
2. Drain well, and chill.
3. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside.
4. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
5. Remove asparagus and steak from bag, and discard marinade.
6. Place a grill pan over medium-high heat until hot.
7. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
8. Place steak on a platter, and cover with foil.
9. Let stand for 5 minutes.
10. Cut steak diagonally across grain into thin slices.
11. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.