Best 4 Flank Steak With Sauteed Edamame And Wasabi Mustard Dressing Recipes
Calling all flank steak lovers! Get ready to tantalize your taste buds with a culinary journey that blends bold flavors and textures. Our flank steak with sautéed edamame and wasabi mustard dressing is a symphony of tastes that will leave you craving for more. The tender and juicy flank steak takes center stage, marinated in a flavorful blend of soy sauce, garlic, ginger, and brown sugar. Seared to perfection, it delivers a delightful balance of chewiness and tenderness in every bite.
Accompanying the主役 is a vibrant medley of sautéed edamame, offering a delightful burst of freshness and a pop of color. Tossed in a light and flavorful sauce, the edamame retains its crisp texture while absorbing the aromatic flavors of garlic, ginger, and sesame oil. The edamame adds a delightful crunch and a touch of sweetness to complement the savory steak.
The crowning glory of this dish is the tantalizing wasabi mustard dressing. A harmonious blend of tangy wasabi, creamy Dijon mustard, mayonnaise, and rice vinegar, this dressing adds a zesty kick and a subtle heat that elevates the entire dish. Drizzle it generously over the steak and edamame, allowing the flavors to meld and dance on your palate.
This recipe is not only about the deliciousness but also about the simplicity. With straightforward instructions and easy-to-find ingredients, you can recreate this restaurant-quality meal in the comfort of your own kitchen. Whether you're a seasoned home cook or a novice in the culinary world, this flank steak with sautéed edamame and wasabi mustard dressing is sure to impress your friends and family. Get ready to embark on a flavor-packed adventure that will leave you wanting seconds!
GRILLED FLANK STEAK WITH MUSTARD GREENS
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving.
- While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste.
- Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired.
SAUTEED FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.
- For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.
- To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.
- To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock.
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
STEAK SALAD WITH MISO DRESSING
This recipe is not a grain salad: rather a salad with grains! A small amount of nutty farro adds just enough heft to turn the signature side into a hearty meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool.
- Meanwhile, pound the steak to an even thickness between 2 pieces of parchment paper; season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well browned, 8 to 10 minutes for medium rare. Transfer to a cutting board and set aside to rest.
- Meanwhile, add the scallions to the skillet. Cook, tossing, until softened and lightly charred, 2 to 4 minutes.
- Make the dressing: Combine the vinegar, miso, honey and the remaining 3 tablespoons olive oil in a small bowl. Finely grate the small garlic clove into the bowl and whisk; season with salt and pepper. Combine the greens, cucumber, tomatoes and farro in a large bowl; season with salt and pepper. Add 3 to 4 tablespoons of the dressing and toss to coat.
- Divide the salad among shallow bowls. Slice the steak and add to the bowls, along with the scallions. Drizzle with the remaining dressing.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 74 milligrams, Sodium 779 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 30 grams, Sugar 9 grams
Tips:
- Tenderize the flank steak: To ensure a tender and flavorful steak, use a meat mallet or the back of a heavy knife to gently pound the steak before cooking. This will help break down the muscle fibers and allow the marinade to penetrate more deeply.
- Marinate the steak: Marinating the flank steak in a flavorful mixture of soy sauce, ginger, garlic, and brown sugar not only adds flavor but also helps tenderize the meat. Allow the steak to marinate for at least 30 minutes, or up to overnight for maximum flavor.
- Cook the steak over high heat: Flank steak is best cooked quickly over high heat to prevent it from becoming tough. Sear the steak in a hot skillet or grill for a few minutes per side, or until it reaches your desired doneness.
- Slice the steak against the grain: When slicing the cooked flank steak, cut against the grain to ensure tender and flavorful bites. This means slicing across the muscle fibers, rather than parallel to them.
- Make the sauteed edamame: While the steak is cooking, prepare the sauteed edamame by heating oil in a skillet and adding the edamame, garlic, and ginger. Cook until the edamame is tender and slightly browned.
- Make the wasabi mustard dressing: Combine mayonnaise, sour cream, wasabi paste, Dijon mustard, and honey in a small bowl. Whisk until smooth and creamy.
Conclusion:
This flank steak with sauteed edamame and wasabi mustard dressing is a delicious and flavorful dish that is perfect for a weeknight meal or special occasion. The steak is tender and juicy, the edamame is slightly crunchy and flavorful, and the wasabi mustard dressing adds a zesty and creamy touch. Follow the tips above to ensure a successful and enjoyable meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
