Asian Marinated Flank Steak With Wasabi Mashed Potatoes Recipes

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CONTEST-WINNING GRILLED ASIAN FLANK STEAK



Contest-Winning Grilled Asian Flank Steak image

This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. - Shawn Solley, Morgantown, West Virginia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup Worcestershire sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon Chinese five-spice powder
1 teaspoon minced garlic
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)
2 tablespoons hoisin sauce, warmed
3 green onions, thinly sliced
1 tablespoon sesame seeds, toasted, optional

Steps:

  • In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchange

ASIAN MARINATED FLANK STEAK



Asian Marinated Flank Steak image

I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.

Provided by IngridH

Categories     Steak

Time 13m

Yield 1 flank steak, 6-8 serving(s)

Number Of Ingredients 7

1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons gingerroot, grated
1 tablespoon sugar
1 pinch chili flakes
2 lbs flank steaks

Steps:

  • Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
  • Add steak to bag, remove all of the air, and seal.
  • Marinate for up to 24 hours, turning bag occasionally.
  • Remove meat from marinade, and grill or broil to desired degree of doneness.
  • Thinly slice steak against the grain and serve.
  • To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
  • You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES



Ginger Flank Steak with Wasabi Smashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 pounds flank steak
2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks
Salt
1/4 to 1/3 cup cream
1 to 2 tablespoons wasabi paste - how hot do ya like it?
4 scallions, root end trimmed
Handful cilantro leaves

Steps:

  • Preheat a grill pan or indoor/outdoor grill to high.
  • Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
  • Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
  • While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
  • Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

ASIAN MARINATED FLANK STEAK WITH WASABI MASHED POTATOES



ASIAN MARINATED FLANK STEAK WITH WASABI MASHED POTATOES image

Categories     Beef     Broil     Sauté     Quick & Easy     Low Cal     Dinner     Grill/Barbecue

Yield 4 people

Number Of Ingredients 12

1 1/4 pounds flank steak
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon hot chili sauce, such as Siracha
1 tablespoon honey
1 teaspoon minced fresh ginger
3 pounds russet potatoes, peeled and cubed
1/2 cup unsweetened almond milk
1/2 cup nonfat Greek yogurt
1/2 teaspoon ground ginger
1 teaspoon wasabi paste
1 teaspoon salt

Steps:

  • Bring a large pot of salted water to a boil. Place the steak, soy sauce, sesame oil, chili sauce, honey and fresh ginger in a ziplock freezer bag. Close the bag and turn it to coat the steak with the marinade. Marinate at room temperature 15 minutes. Add the potatoes to the boiling water. Cook until fork tender, about 10 minutes. Drain fully and return to pot. Pour in the almond milk and mash until smooth. Gently fold in the yogurt and add the ground ginger, wasabi paste and salt. Meanwhile, heat a large pan over medium heat. Add 2 tablespoons of the marinade, then the steak, to the pan. Sear steak 3 to 5 minutes on each side. Remove to a cutting board and let rest 5 minutes. Slice steak into 1/4-inch-thick pieces. Serve with mashed potatoes. PER SERVING: 408 cal

MARINATED FLANK STEAK WITH ASIAN SLAW



Marinated Flank Steak With Asian Slaw image

Provided by Molly O'Neill

Categories     dinner, main course

Time P1DT12h30m

Yield 4 servings

Number Of Ingredients 17

1/4 cup rice-wine vinegar
1/4 cup soy sauce
1 tablespoon minced ginger root
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes
2 pounds flank steak
3 tablespoons peanut oil
1 shallot, minced
2 small bird chilies, seeded and minced
1 tablespoon lime juice
1 teaspoon sesame oil
3/4 teaspoon kosher salt
3 cups very thinly sliced red cabbage
2 carrots, peeled and cut into fine julienne
2 scallions, thinly sliced
1 cup thinly sliced basil leaves

Steps:

  • To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
  • To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
  • When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 10 grams, Sodium 1043 milligrams, Sugar 9 grams

ASIAN FLANK STEAK



Asian Flank Steak image

This flank steak comes out so delicious! It is so easy to make and you can put the marinade together, toss in the flank steak and toss in the freezer for an OAMC treat. The recipe comes from the Super Suppers cookbook.

Provided by Lvs2Cook

Categories     Steak

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs beef flank steak
1/2 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup minced onion
1/4 cup packed brown sugar
2 tablespoons toasted sesame oil
1 tablespoon freshly grated gingerroot
1 tablespoon minced garlic
1 teaspoon red pepper flakes (optional)

Steps:

  • Combine all ingredients except steak in a large ziploc bag, close, and squish together to combine the the ingredients.
  • Add the steak to the bag and marinate in the refrigerator for 1 to 24 hours.
  • Preheat grill to medium-high.
  • Place steak on grill and throw away extra marinade.
  • Grill until you reach your favorite level of doneness.
  • Let steak stand 10 to 15 minutes so that juices will redistribute.
  • Slice meat across the grain into very thin slices.

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