Wasabi Flank Steak And Miso Potatoes Recipes

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.

WASABI-MISO MARINATED FLANK STEAK

Steps:

• Combine first 5 ingredients in a small bowl; stir well with a whisk.
• Combine miso mixture and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.
• Prepare grill or broiler. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray.
• Grill or broil 6 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.

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.

WASABI FLANK STEAK AND MISO-GLAZED POTATOES

Steps:

• Preheat oven to 450 degrees and preheat a cast-iron grill pan.
• In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce.
• Rub the steak with 1 teaspoon of the oil and season with the salt and pepper.
• Grill the steak over high heat until lightly charred (5 minutes).
• Flip the steak and spread the wasabi over the charred side.
• Transfer the pan to the oven and roast for 10 minutes until thermometer reads 135 degrees (in thickest part of meat) for medium-rare. Then transfer to a cutting board and let rest for 10 minutes.
• Meanwhile, in a saucepan of boiling water cook the potatoes for 15 minutes. Drain. Peel once cooled.
• Wipe out the saucepan. Add the remaining oil and the potatoes. Cook over moderate heat, stirring occassionally until golden (5 minutes).
• Combine the miso and mirin then add to the potatoes. Continue cooking, stirring another 2 minutes until glazed.
• Thinly slice the steak across the grain and serve with the potatoes and watercress. (I'm assuming the watercress is served raw).