Steak with Peanut Sauce and Broccoli


In the morning:
Marinate steak: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red pepper flakes and 2 tablespoons water. Blend until smooth. Place steak in resealable plastic bag or shallow dish; add all but 1/2 cup sauce and refrigerate. Cover and store reserved sauce at room temperature.

Prep broccoli: Cut florets from broccoli (reserve stalks for another use); cover and refrigerate.

At dinnertime:
Broil steak: Heat broiler, with rack set 4 inches from heat. Lift steak from marinade; place on a broilerproof baking sheet. Broil until medium-rare, 8-10 minutes. Transfer to a large plate and tent with foil; let rest 5-10 minutes.

Cook broccoli: While steak is broiling, thinly slice scallions, keeping whites and greens separate. In a large skillet, heat oil over medium. Add broccoli, scallion whites and 1/4 cup water; season with salt. Cove skillet and cook, tossing occasionally, until broccoli is just tender, 8-10 minutes. Uncover; add remaining tablespoon soy sauce and tablespoon vinegar. Cook, tossing, until liquid is evaporated, 1-2 minutes. Mix in scallion greens.

Serve: Thinly slice steak across grain; serve with broccoli, and with reserved peanut sauce drizzled over steak.

Servings: 4
Time to Prepare: 30 minutes

Submitted By: Dellaina
Original Source: Everyday Food

I used carne asada and broiled it, since flank steak is expensive. Next time I'll pan-fry the carne asada. And I used a hand blender in a big Pyrex measuring cup rather than a big blender.

I plan on using the peanut sauce for peanut chicken as well. I'll add about 1/2 a cup whole peanuts to the mix before it's blended (rather than use chunky peanut butter) and coat some breaded fried chicken with the sauce. Yummmmm.

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