Ginger Mango Flank Steak With Fennel Slaw Recipes

SOY GINGER FLANK STEAK WITH GARLIC

Steps:

• Lay flank steak flat and, with a sharp knife, score deep cuts diagonally at one-inch intervals across the entire steak.
• Repeat at a 90-degree angle to create one-inch squares across the surface of the steak.
• Repeat on other side of meat.
• Combine soy sauce and honey in a small glass bowl.
• Whisk until blended.
• Stir in garlic and ginger.
• Place steak in 13X9-inch pan.
• Pour marinade over meat, and turn to fully coat.
• Cover pan with lid or foil and store in refrigerator overnight.
• Turn steak at least once while marinating.
• Grill 3 to 5 minutes on each side, or until desired temperature is reached.
• Do not overcook.
• Steak should be pink in the middle.
• The ends will be on the well done side for those who prefer it.
• Slice meat thinly at an angle.
• Note: You can make an extra batch of sauce to save and serve warm at the table for pouring on top of the meat.

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.