Ginger Flank Steak with Wasabi Smashed Potatoes

Total Time:
40 min
15 min
25 min

4 servings

  • 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
  • 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.

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