Flank Steak With Wasabi Rub Food

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.

FLANK STEAK WITH SAUTEED EDAMAME AND WASABI-MUSTARD DRESSING

Steps:

• Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.
• While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
• Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
• In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
• Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.

FLANK STEAK WITH WASABI RUB

Steps:

• Combine peppers, mustard, five spice powder, and anise in a spice mill.
• Grind to a coarse powder.
• In a small bowl, stir the water into the wasabi until smooth, adding a few drops of water if necessary.
• Let stand uncovered for 15 minutes.
• Combine the spice mix, wasabi, sake, soy sauce, and mirin.
• Makes about 1 cup marinade.
• Score flank steak on both sides and place in a large freezer bag.
• Pour enough of the marinade over the flank steak to coat.
• Refrigerate overnight.
• Grill, brushing with additional marinade as the flank cooks.

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes.
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
• Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
• Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.

FLANK STEAK WITH BALSAMIC BARBECUE SAUCE

Steps:

• Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
• Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
• Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
• Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.

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.

BEEF & WASABI APPETIZER

Steps:

• Season the steak with salt and pepper.
• Over medium-high heat add oil and cook steak for 10-12 minutes until steak is rare (do not overcook). You can also grill on the BBQ.
• Let stand 10 min before slicing into thin slices accross the grain.
• Mix mayo and wasabi paste and spread over the steak slices evenly.
• Sprinkle arugula/watercress over beef.
• Place a few strips of peppers and carrots on one side of the beef slice and roll up the ends of the beef slice.
• Secure ends with a tooth pick.
• Repeat.
• Serve immediately or cover and refrigerate until ready to serve.

STEAKS WITH GARLIC-WASABI SAUCE

Steps:

• For SAUCE:.
• Combine all ingredients except wasabi mixture in large saucepan.
• Bring to boil.
• Reduce heat, cover and simmer 1 hour.
• Strain into medium saucepan.
• Boil until reduced to 1/2 cup, about 15 minutes.
• Stir in wasabi mixture.
• Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
• FOR STEAKS:.
• Preheat broiler.
• Combine breadcrumbs, parsley and garlic in small bowl.
• Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
• Add onions and saute until tender and golden brown, about 15 minutes.
• Meanwhile, season steaks with salt and pepper.
• Broil to desired doneness, about 4 minutes per side for medium-rare.
• Sprinkle breadcrumbs over steaks.
• Broil until breadcrumbs are golden brown, about 2 minutes.
• Bring sauce to simmer.
• Remove from heat.
• Gradually add remaining 5 tablespoons butter, whisking just until melted.
• Arrange onions in center of 4 plates.
• Top with steaks.
• Spoon sauce around steaks and serve.

GARLIC-RUBBED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• For Chimichurri sauce: Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon of water through food chute; process until well blended.
• For Steak: Prepare grill to medium-high heat.
• Rub steak evenly with salt, pepper, and garlic. Place steak on grill rack coated with cooking spray; cover and grill 6 minutes. Turn steak over; cover and grill 4 minutes or until desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes.
• Cut steak diagonally across the grain into thin slices. Serve with Chimichurri sauce.
• Serving size = 3 ounces steak and 1 tablespoon sauce.