Wasabi Flank Steak And Miso Potatoes Recipes

WASABI FLANK STEAK AND MISO-GLAZED POTATOES

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).

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.

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.

WASABI FLANK STEAK AND MISO POTATOES

Steps:

• 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. Thinly slice the steak across the grain and serve with the potatoes and watercress.