Flank Steak With Wasabi Rub Recipes

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FLANK STEAK WITH SAUTEED EDAMAME AND WASABI-MUSTARD DRESSING



Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

6 1/2 cups low-sodium chicken broth
3 cups Arborio rice
Cooking spray
1 pound lean flank steak
Salt and ground black pepper
Mesquite seasoning
2 red bell peppers, seeded and sliced into rounds
2 teaspoons sesame oil
2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar)
2 teaspoons minced fresh ginger
1 (16-ounce) package frozen shelled edamame, thawed
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons country-style Dijon mustard
1 teaspoon wasabi paste

Steps:

  • Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.
  • While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
  • Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
  • In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
  • Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES



Ginger Flank Steak with Wasabi Smashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 pounds flank steak
2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks
Salt
1/4 to 1/3 cup cream
1 to 2 tablespoons wasabi paste - how hot do ya like it?
4 scallions, root end trimmed
Handful cilantro leaves

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.

FLANK STEAK WITH WASABI RUB



Flank Steak With Wasabi Rub image

Make and share this Flank Steak With Wasabi Rub recipe from Food.com.

Provided by Normaone

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs flank steaks
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon five-spice powder
1 teaspoon star anise, crushed
1 teaspoon wasabi powder
4 teaspoons water
1/4 cup sake
1/4 cup soy sauce
1/4 cup mirin

Steps:

  • Combine peppers, mustard, five spice powder, and anise in a spice mill.
  • Grind to a coarse powder.
  • In a small bowl, stir the water into the wasabi until smooth, adding a few drops of water if necessary.
  • Let stand uncovered for 15 minutes.
  • Combine the spice mix, wasabi, sake, soy sauce, and mirin.
  • Makes about 1 cup marinade.
  • Score flank steak on both sides and place in a large freezer bag.
  • Pour enough of the marinade over the flank steak to coat.
  • Refrigerate overnight.
  • Grill, brushing with additional marinade as the flank cooks.

Nutrition Facts : Calories 333.1, Fat 15, SaturatedFat 5.9, Cholesterol 69.7, Sodium 1188.7, Carbohydrate 3.9, Fiber 0.6, Sugar 0.7, Protein 38.9

DRY RUBBED FLANK STEAK



Dry Rubbed Flank Steak image

Provided by The Hearty Boys

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak

Steps:

  • Preheat a grill pan over high heat for 3 to 4 minutes
  • Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
  • Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.

DRY RUBBED FLANK STEAK



Dry Rubbed Flank Steak image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak
Chimichurri Sauce, recipe follows
1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tablespoons capers, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil

Steps:

  • Preheat a grill pan over high heat for 3 to 4 minutes.
  • Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
  • Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
  • Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
  • Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams

WASABI FLANK STEAK AND MISO-GLAZED POTATOES



WASABI FLANK STEAK AND MISO-GLAZED POTATOES image

Categories     Beef     Potato     Healthy

Yield 6 servings

Number Of Ingredients 11

2 tablespoons wasabi powder
2 tablespoons water
2 tablespoons drained horseradish
1 teaspoon low-sodium soy sauce
One 2-pound flank steak
4 teaspoons canola oil
Salt and freshly ground pepper
1 pound fingerling potatoes
1 tablespoon miso
1 tablespoon mirin
1 bunch watercress, stemmed

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.

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