Steaks With Wasabi Mashed Potatoes And Daikon Salad Recipes

WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
• Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

STEAK, MASHED POTATOES AND SALAD

Steps:

• STEAK: Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes.
• To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper.
• MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm.
• SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil.

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES

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.

STEAKS WITH WASABI MASHED POTATOES AND DAIKON SALAD

Steps:

• Melt 1 T butter in heavy medium saucepan over med-high heat. Add shallots; saute 2 min. Add wine and boil until reduced to 1/2 cup. Add both stocks and steak sauce and boil until reduced to 3/4 cup, about 15 min. Set sauce aside. Toss daikon radish, sprouts and vinegar in medium bowl. Season with pepper and salt if desired. Melt 1 T butter in heavy large skillet over medium high heat. Sprinkle steak with pepper and salt if desired. Add to skillet and cook to desired doneness, about 3 min. per side for medium rare. Transfer steak to plate. Tent with foil to keep warm. Add sauce and sesame oil to skillet; bring to a boil. Remove from heat. Add 2 T chilled butter; wisk just until melted. Slice steaks. Mound potatoes on plates. Top with sliced steak; then salad (I serve on the side). Drizzle sauce and serve.

WASABI MASHED POTATOES

Steps:

• Peel potatoes and cut into approximately 2-inch chunks.
• Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil.
• When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.
• While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.
• Drain the potatoes and immediately return them to the same pot.
• While the potatoes are still hot add the butter and mash until completely smooth.
• Add the cream and mash again until well combined and creamy.
• Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined.
• As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount).
• If you want creamier potatoes, add more cream by the teaspoon until desired consistency.
• Serve hot.

WASABI POTATO SALAD

Steps:

• In a medium saucepan over high heat place potatoes covered with water.
• Reduce heat to simmer and cook for 12 minutes or until tender.
• Drain and spread potatoes on a cookie sheet. Cool to room temperature.
• While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
• Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste).
• Refrigerate until serving. Serve cold or at room temperature.

STEAKS WITH WASABI MASHED POTATOES AND DAIKON SALAD

Steps:

• Melt 1 Tbsp butter in heavy medium saucepan over medium-high heat. Add shallots; sauté 2 minutes. Add wine and boil until reduced to ½ cup, about 6 minutes. Add both stocks and steak sauce and boil until reduced to ¾ cup, about 15 minutes. Set sauce aside. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Return potatoes to pot; add 4 Tbsp butter, milk and wasabi; mash well. Season wit salt and pepper. (Sauce and potatoes can be made 2 hours ahead. Cover separately; let stand at room temperature.) Melt 1 Tbsp butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Tent with foil to keep warm. Add sauce and sesame oil to skillet; bring to boil. Remove from heat. Add 2 Tbsp chilled butter; whisk just until melted. Meanwhile, toss daikon radish, radish sprouts and vinegar in medium bowl. Season with salt and pepper. Rewarm potatoes over medium-low heat, stirring frequently. Slice steaks. Mound potatoes on plates. Top with sliced steak, then daikon radish salad. Drizzle sauce around and serve.