2 cups cooked wild rice 4 cups spinach, thinly sliced 1/2 cup celery, chopped 2/3 cup green onions, chopped 2 teaspoons sesame oil 16 asparagus spears 1/3 cup gf soy sauce 1/3 cup red wine 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 garlic clove, minced 1 pound flank steak 1/4 cup pine nuts, toasted
Cook wild rice per package instructions. Toast pine nuts in dry skillet just until fragrant. Snap off tough ends of asparagus. Cook asparagus in boiling water until crisp tender, about 2 minutes. Remove from heat and cool with cold water. Drain and set aside. Combine soy sauce, wine, black and red pepper and garlic. Reserve 1/3 cup of mixture. Pour remaining mixture into a plastic bag with steak and asparagus. Seal and marinate in refrigerator for 1 hour. Remove steak and asparagus from bag and discard soy sauce mixture. Place a large heavy skillet over medium high heat until hot. Cook asparagus and steak 3 minutes on each side. Remove steak and asparagus to a plate and cover with foil. Let rest for 5 minutes. Cut steak diagonally across grain into thin slices. Combine reserved soy sauce mixture, spinach, rice, celery, sesame oil, onions and pine nuts and toss to coat. Divide asparagus, steak and pilaf evenly among 4 plates.
Cook the wild rice while the steak and asparagus are marinating.