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Beef and Asparagus with Caramelized Onion Aioli

Makes: 4 servings
Prep 30 mins Marinate 1 hr to 12 hrs Grill 12 mins
Beef and Asparagus with Caramelized Onion Aioli
  • 1  pound  beef flank steak
  • 1  recipe  Tare Sauce
  • 1  tablespoon  olive oil
  • 1/2  cup  chopped onion (1 medium)
  • 1/3  cup  mayonnaise
  • 2  tablespoons  lime juice
  • 1  tablespoon  snipped fresh parsley
  • 1  tablespoon  grated Parmesan cheese
  • 1/4  teaspoon  ground black pepper
  • 1  pound  fresh asparagus spears, trimmed
  • 1  tablespoon  vegetable oil
  •  Snipped fresh parsley
  •  Toasted sesame seeds

1. Trim fat from meat. Thinly slice meat across the grain into long strips. Place meat in a resealable plastic bag set in a shallow dish. Add 1/2 cup of the Tare Sauce. Seal bag; turn to coat meat. Marinate in the refrigerator for 1 to 12 hours, turning bag occasionally. Cover and chill the remaining Tare Sauce until needed.

2. Meanwhile, for aioli, in a medium skillet heat olive oil over medium-low heat. Add onion. Cook, covered, for 13 to 15 minutes or until onion is tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until onion is golden, stirring frequently. Transfer to a small bowl; cool. Stir in mayonnaise, lime juice, 1 tablespoon parsley, cheese, and pepper. Cover and chill until ready to serve.

3. Drain meat, discarding marinade. On eight 10- to 12-inch skewers** thread meat accordion-style, leaving 1/4 inch between pieces.

4. Place asparagus in a shallow dish. Drizzle with 1 tablespoon of the remaining Tare sauce and the vegetable oil; toss to coat.*

5. On a charcoal hibachi, place asparagus on the rack of the uncovered grill perpendicular to wires of rack directly over medium coals. Grill about 7 minutes or until asparagus is crisp-tender, turning occasionally. Remove from grill; cover to keep warm. Place meat skewers on grill rack. Grill for 5 to 6 minutes or until meat is slightly pink in center, turning and brushing once with the remaining Tare Sauce halfway through grilling.

6. Sprinkle meat, asparagus, and aioli with additional parsley and sesame seeds. Serve meat and asparagus with aioli.

From the Test Kitchen*Tip:
  • If you have thick asparagus, cut each spear into thirds and thread the pieces horizontally onto sets of two parallel skewers.
  • If using wooden skewers, soak in water for at least 30 minutes; drain before using.
  • If you like, you may omit the Tare Sauce. If you do, omit the marinating step as well and season the food with salt and ground black pepper.
Tare Sauce

Yield: about 3/4 cup
Prep 10 mins to Cook 25 mins to
  • 1  cup  chicken or beef broth
  • 1/2  cup  sweet rice wine (mirin)
  • 1/4  cup  reduced-sodium soy sauce
  • 3  tablespoons  sugar
  • 1  tablespoon  grated fresh ginger
  • 1  tablespoon  minced garlic
  • 1  teaspoon  fish sauce
  • 1/2  teaspoon  ground black pepper

1. In a small saucepan combine broth, wine, soy sauce, sugar, ginger, garlic, fish sauce, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until reduced to 1 cup; cool. Strain sauce through a fine-mesh sieve; discard solids. Store, covered, in the refrigerator for up to 3 weeks.

Nutrition Facts (Beef and Asparagus with Caramelized Onion Aioli)
  • Servings Per Recipe 4,
  • cal. (kcal) 461,
  • Fat, total (g) 30,
  • chol. (mg) 61,
  • sat. fat (g) 7,
  • carb. (g) 20,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 12,
  • pro. (g) 29,
  • vit. A (IU) 1069,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 800,
  • Potassium (mg) 674,
  • calcium (mg) 61,
  • iron (mg) 5,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Tare Sauce)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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