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Saturday, March 02 2013

Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable). For a healthier way, coat lean but tasty flank steak with bottled horseradish and wasabi -- no cream. Skip the salsify.

 


 
Wasabi Flank Steak and Miso-Glazed Potatoes
Tina Rupp
Recipe from 
Servings: 6
Prep Time: 20 mins
Total Time: 40 mins
 
 
ingredients
  •  
     tablespoons  wasabi powder
  •  
     tablespoons  water
  •  
     tablespoons  drained horseradish
  •  
     teaspoon  low-sodium soy sauce
  •  
     2-pounds  flank steak
  •  
     teaspoons  canola oil
  •  
        Salt and freshly ground pepper
  •  
     pound  fingerling potatoes
  •  
     tablespoon  miso
  •  
     tablespoon  mirin
  •  
     bunch  watercress, stemmed
  •  
 
directions
Preheat the 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 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 degrees 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.
 
 
Posted by: Send a Meal AT 09:42 am   |  Permalink   |  0 Comments  |  Email
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