Asian Marinated Flank Steak With Wasabi Mashed Potatoes Recipes

ASIAN GRILLED FLANK STEAK

Steps:

• In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper.
• In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside.
• Add flank steak to a baking dish or large resealable plastic bag.
• Pour the marinade over the steak, cover and refrigerate for 30 minutes.
• Flip steak over, cover, and marinate 30 minutes in the refrigerator.
• Remove the flank steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
• Preheat grill over high heat.
• The chamber temperature should be between 400 to 450ºF.
• Add a small amount of oil on a folded piece of paper towel, and then carefully grease the cooking grid with the oil.
• Once the grill reaches the recommended temperature, place the steak on the grill and close the lid.
• Cook the steak until charred marks appear, 4 minutes.
• Flip over and cook covered until desired doneness is reached, about 2 to 4 minutes. For medium rare (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) internal temperature.
• Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
• Slice the grilled flank steak against the grain.
• Pour reserved marinade over the steak or serve on the side with lime wedges.

MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES

Steps:

• Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
• Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
• Heat a grill pan or outdoor grill to high heat.
• Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
• Grill flank steak 6 to 7 minutes on each side.
• Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
• Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
• Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

MARINADE DONE RIGHT...ASIAN FLANK STEAK

Steps:

• Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.
• Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it's all covered.
• Place in the fridge for at least an hour and up to 24 hours.
• If you live in the not so warm parts...like me... you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.
• Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.
• Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.
• For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.
• Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.
• Slice into it on a bias, against the grain, as we previously discussed.
• Sprinkle with scallions and grab some chop sticks! Dinner is served.

ASIAN GRILLED FLANK STEAK

Steps:

• Combine orange pieces, lemon juice, lemon zest, orange juice, rice vinegar, soy sauce, maple syrup, honey, garlic cloves, ginger, pepper, and cayenne pepper in a blender; blend until marinade is smooth. Mix in green onions.
• Place flank steak into a shallow baking dish and pour marinade over meat, making sure marinade gets underneath the meat as well. Cover the dish, refrigerate, and marinate for at least 2 hours, or overnight.
• Remove steak from the refrigerator and allow to come to room temperature for at least 30 minutes before grilling. Lift up steak from the dish to let juices run off; reserve marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook flank steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Cover steak and set aside to rest for 10 minutes before slicing thinly against the grain.
• While steak is resting, pour remaining marinade in a saucepan over medium-high heat and bring to a boil. Cook until sauce is reduced, about 5 minutes. Serve with the flank steak.

ASIAN MARINATED FLANK STEAK

Steps:

• Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
• Add steak to bag, remove all of the air, and seal.
• Marinate for up to 24 hours, turning bag occasionally.
• Remove meat from marinade, and grill or broil to desired degree of doneness.
• Thinly slice steak against the grain and serve.
• To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
• You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES

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.

MARINATED FLANK STEAK

Steps:

• Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
• Marinate in the refrigerator at least 2 hours or up to 12 hours.
• Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
• Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
• Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.

ASIAN MARINATED FLANK STEAK WITH WASABI MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Place the steak, soy sauce, sesame oil, chili sauce, honey and fresh ginger in a ziplock freezer bag. Close the bag and turn it to coat the steak with the marinade. Marinate at room temperature 15 minutes. Add the potatoes to the boiling water. Cook until fork tender, about 10 minutes. Drain fully and return to pot. Pour in the almond milk and mash until smooth. Gently fold in the yogurt and add the ground ginger, wasabi paste and salt. Meanwhile, heat a large pan over medium heat. Add 2 tablespoons of the marinade, then the steak, to the pan. Sear steak 3 to 5 minutes on each side. Remove to a cutting board and let rest 5 minutes. Slice steak into 1/4-inch-thick pieces. Serve with mashed potatoes. PER SERVING: 408 cal