GINGER FLANK STEAK WITH WASABI SMASHED POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
MISO-GLAZED SKIRT STEAK
This succulent grilled skirt steak recipe would be perfect for your summer cookout.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 48m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
- Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
- Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 7.1 g, Cholesterol 37.4 mg, Fat 7.4 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 363.2 mg, Sugar 3.9 g
WASABI FLANK STEAK AND MISO-GLAZED POTATOES
Another waiting room magazine recipe : ) makes for a lot of struggles trying to read my handwriting after an appoiontment!
Provided by marisk
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 339, Fat 15.8, SaturatedFat 5.5, Cholesterol 62, Sodium 251, Carbohydrate 13.5, Fiber 2.2, Sugar 1.5, Protein 33.9
WASABI-MISO MARINATED FLANK STEAK
Make and share this Wasabi-Miso Marinated Flank Steak recipe from Food.com.
Provided by Hamre Recipes
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206.6, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 152.7, Carbohydrate 1.3, Sugar 0.4, Protein 24.1
WASABI FLANK STEAK AND MISO-GLAZED POTATOES
Steps:
- 1. Preheat the oven to 450° 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 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. 2. Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; transfer to a cutting board and let rest for 10 minutes. 3. Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool, then peel. Wipe out the saucepan. Add the remaining oil and the potatoes and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes. 4. Thinly slice the steak across the grain and serve with the potatoes and watercress.
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WASABI FLANK STEAK AND MISO-GLAZED POTATOES - FOOD
From foodandwine.com
4/5 Total Time 40 minsServings 6
- Preheat the oven to 450° 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 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 the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; 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 and let cool, then peel. Wipe out the saucepan. Add the remaining oil and the potatoes and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes.
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