Steaks With Garlic Wasabi Sauce Food

PETITE FILET WITH WASABI CREAM

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.

STEAK SANDWICHES WITH WASABI CREAM SAUCE

Steps:

• Combine the sour cream, mayonnaise, cilantro, wasabi, garlic, salt and a few grinds of pepper in a small bowl. Cover and refrigerate 2 hours.
• Preheat the oven to 425˚. Heat a large cast-iron skillet over medium-high heat until hot. Drizzle the steak with olive oil and sprinkle with the salt and a few grinds of pepper. Add to the skillet and cook until browned, about 2 minutes per side.
• Transfer the skillet to the oven and cook 5 to 7 minutes for medium rare. Remove steak to a cutting board and let rest.
• Meanwhile, place the bottom halves of the rolls on a baking sheet and top with the cheese. Bake until the cheese starts to melt, about 3 minutes.
• Slice the steak and place on the roll bottoms. Top with the arugula. Spread the wasabi sauce on the top halves of the rolls and close the sandwiches. Serve with potato chips.

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.

GARLIC STEAK WITH GARLIC

Steps:

• Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
• Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
• Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

SEARED TUNA IN WASABI SAUCE

Steps:

• Combine wine, lime, onion, ginger and garlic in a saucepan over medium heat. Simmer to reduce to about 2 tablespoons.
• Place reduced sauce in blender with the butter, soy and wasabi and blend till smooth and butter is melted.
• Place in a bowl.
• Stir in cilantro.
• Preheat grill high. It needs to be very hot!
• Mix olive oil and 1 tablespoon sauce together. Brush tuna steaks with the sauce and oil mixture.
• Grill for 90 seconds then turn and continue grilling for 90 seconds more.
• If you just want the tuna seared remove from grill now. Otherwise continue grilling for 1 minute on each side again.
• Serve tuna topped with the yummy sauce.

ROAST BEEF TENDERLOIN WITH WASABI-GARLIC CREAM

Steps:

• Make Wasabi-Garlic Cream
• Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt.
• Make Tenderloin
• Coat beef with olive oil.
• mix sugar and salt together. Rub this mixture over top and sides(not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed.
• Roast until thermometer inserted into center registers 120°F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.

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.