Asian Steak and Potatoes

Ginger Soy Marinated Steaks, with Wasabi Mashed Potatoes, and Edamame
Recipe Type: Dinner
Author: Alejandra
Prep time: 1 hour
Cook time: 25 mins
Total time: 1 hour 25 mins
Serves: 2
Sooo good and so unique :)
Ingredients
  • 2 6-oz. sirloin steaks (don’t go cheap!)
  • 1/2 c soy sauce
  • 3 tbsp grated ginger
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 large Russet or Yukon Gold potatoes, diced
  • 3 scallions, sliced
  • 1-3 tbsp wasabi powder (If you use wasabi paste, cut back by half!)
  • 1 tbsp butter
  • 2 tbsp sour cream
  • 1/4 c milk
  • 1 c shelled edamame
Instructions
  1. Prior to cooking, marinate your steaks in a zip-loc bag. Add the steaks, soy sauce, vinegar, sesame oil, and ginger. Squeeze the bag all around to make sure the ginger is everywhere. Marinate for anywhere from an hour to all day.
  2. Bring a pot of water to boil. Add the chopped potatoes and set your timer for 25 minutes.
  3. When the potatoes have 15 minutes left, heat your grill pan to high. Get that baby screaming hot to make you a nice set of grill marks.
  4. Remove the steaks and pat them down so they are not dripping with soy- you don’t want that burning smell in your nose!
  5. Throw these babies on your hot grill for about a minute them turn it down to medium-high. Don’t burn the outside :)
  6. Cook ABOUT 6 mins each side for medium-rare, only flipping once, and never wiggling around. Our steaks were decently thick, but if you’ve got thin ones, cook less.
  7. Hopefully the potatoes are done just after you’ve flipped your steaks.
  8. Drain the potatoes. Add butter, sour cream, milk and 1-3 tbsp of wasabi powder. (1 tbsp adds wasabi flavor,3 adds wasabi kick.) It’s up to you.
  9. Blend potatoes with an electric mixer until smooth and creamy. Top with your chopped scallions.
  10. Throw those edamame in the microwave for about 90 seconds to get them nice and hot.
  11. Remove your steaks from the grill and let them sit 1-2 minutes with foil over top. You want the juices inside to cool a little so they don’t all escape as soon as you cut in to it :)
  12. Last but not least, as always, ENJOY!

 

 

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