Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage
This is not your average steak and baked dinner; it’s about meat and potatoes in a whole new way. Try the same recipe with beef cut for London Broil or skirt steaks. All of these cuts are affordable, but with this exotic recipe they become way above average.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a grill pan or outdoor grill to high.
Step 2
Combine the ginger, tamari lime juice, 3 tablespoons of the oil, and the grill seasoning in a large shallow dish. Add the meat to the marinade and turn to coat it. Let it stand for 10 minutes, then grill the meat for 6 to 7 minutes on each side.
Step 3
Place the potatoes in a pot and cover them with water. Bring them to a boil, salt the potatoes, and cook them until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot. Mash the potatoes, adding the cream and wasabi to achieve the desired consistency and heat level. Adjust the salt to taste.
Step 4
While the potatoes and meat cook, finely chop the scallions together with the cilantro and lime zest. Set aside.
Step 5
Heat a large skillet over high heat. Add the remaining 2 tablespoons of vegetable oil, twice around the pan. Stir-fry the cabbage until it’s wilted and just tender but still has a bite, 4 to 5 minutes. Season the cabbage with salt and black pepper.
Step 6
Let the meat rest for 5 minutes, then thinly slice it on an angle against the grain. Serve the meat on mounds of mashed potatoes and garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest. Pile the seared cabbage alongside.
