Ginger Flank Steak With Wasabi Smashed Potatoes Food

FLANK STEAK WITH SMASHED POTATOES

Steps:

• Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
• Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
• Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
• Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.

MASHED POTATO-STUFFED FLANK STEAK

Steps:

• Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.
• Sauté onion and next 3 ingredients in skillet 5 minutes or until tender. Add wine and garlic; cook 2 minutes or until liquid evaporates. Remove from heat.
• Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg.
• Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4- to 1/2-inch thickness using a meat mallet or rolling pin. Spread potato mixture evenly over flank steak, leaving a 1/2-inch border.
• Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan.
• Bake at 425° for 10 minutes; reduce heat to 375°. Bake 25 to 30 minutes or to desired degree of doneness.

MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES

Steps:

• Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce, and vinegar. Whisk in extra virgin olive oil. Place meat in shallow dish and coat evenly to marinade. Let stand 15 minutes.
• Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12-15 minutes until tender.
• Heat a grill pan or outdoor grill to high heat.
• Cut leek in half lengthwise. Chop into 1/2" pieces. Place leeks in a big bowl of water and release all the dirt from them with a good wash, separating all the layers. Drain leeks in a colander.
• Grill flank steak 6-7 minutes on each side.
• Put a drizzle of EVOO into a hot nonstick skillet over medium high heat. Cook bacon 3-5 minutes until it begins to crisp and has rendered most of it's fat.
• Add leeks to the skillet and cook 3-5 minutes more until the leeks are tender.
• Drain potatoes and return them to the hot pot. Smash the potatoes with the chicken stock or broth.
• Add the bacon and leeks to the potatoes and continue to smash. Carefully fold in tomatoes. Season with salt and pepper to your taste.
• Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.
• Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream, if desired.