Wasabi Flank Steak and Miso-Glazed Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another waiting room magazine recipe : ) makes for a lot of struggles trying to read my handwriting after an appoiontment! Ingredients:
2 tablespoons wasabi powder |
2 tablespoons water |
2 tablespoons horseradish, drained |
1 teaspoon low sodium soy sauce |
1 (2 lb) flank steaks |
4 teaspoons canola oil |
salt (to taste) |
fresh ground pepper (to taste) |
1 lb fingerling potato |
1 tablespoon miso |
1 tablespoon mirin |
1 bunch watercress, stemmed |
Directions:
1. Preheat oven to 450 degrees and preheat a cast-iron grill pan.
2. In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce.
3. Rub the steak with 1 teaspoon of the oil and season with the salt and pepper.
4. Grill the steak over high heat until lightly charred (5 minutes).
5. Flip the steak and spread the wasabi over the charred side.
6. 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.
7. Meanwhile, in a saucepan of boiling water cook the potatoes for 15 minutes. Drain. Peel once cooled.
8. Wipe out the saucepan. Add the remaining oil and the potatoes. Cook over moderate heat, stirring occassionally until golden (5 minutes).
9. Combine the miso and mirin then add to the potatoes. Continue cooking, stirring another 2 minutes until glazed.
10. Thinly slice the steak across the grain and serve with the potatoes and watercress. (I'm assuming the watercress is served raw).
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