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Ginger Flank Steak with Wasabi Smashed Potatoes Recipe

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This recipe for Ginger Flank Steak with Wasabi Smashed Potatoes, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Johnson
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juice
3 T vegetable oil
2 T gill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 lbs flank steak
2 1/2 to 3 lbs potatoes, (4 large potatoes), peeled and cut into chunks
salt
1/4 to 1/3 cup cream
1-2 T wasabi paste
4 scallions, root end trimmed
handful cilantro leaves

Directions:
Directions:
Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Marinade 1-4 hours. Heat grill and grill meat 6 to 7 minutes per side or to desired doneness.

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 mashed potato mounds with a generous sprinkling of the chopped scallion-cilantro-lime zest.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes + marinade time
Personal Notes:
Personal Notes:
If you like ginger you'll really like this Rachel Ray recipe. It's (almost) as good as the flank steak at Admiral Risty restaurant.

 

 

 

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