FLANK STEAK WITH SAUTEED EDAMAME AND WASABI-MUSTARD DRESSING

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Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

6 1/2 cups low-sodium chicken broth
3 cups Arborio rice
Cooking spray
1 pound lean flank steak
Salt and ground black pepper
Mesquite seasoning
2 red bell peppers, seeded and sliced into rounds
2 teaspoons sesame oil
2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar)
2 teaspoons minced fresh ginger
1 (16-ounce) package frozen shelled edamame, thawed
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons country-style Dijon mustard
1 teaspoon wasabi paste

Steps:

  • Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.
  • While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
  • Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
  • In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
  • Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.

Tahir Jameel
jameel_t@gmail.com

Overall, this is a great recipe for a quick and easy weeknight meal.


Sugardaddy Michael
m_s69@hotmail.co.uk

I would have liked the recipe to include more vegetables.


Bruce Teague
b_t67@aol.com

This recipe is a great way to use up leftover flank steak.


Julius Opus
juliuso22@aol.com

I'm not a huge fan of flank steak, but this recipe was surprisingly good.


Rhonda Marhulik
rmarhulik85@yahoo.com

The edamame and wasabi mustard dressing is a great way to add a little spice to your steak.


David Perez
perezd62@hotmail.com

This flank steak recipe is a great way to change up your weeknight dinner routine.


Thatow Rammusa
thatow.rammusa@aol.com

I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make flank steak dish.


Hi Limon
hi66@hotmail.com

This recipe is easy to follow and the results are impressive. The flank steak was cooked perfectly and the edamame and wasabi mustard dressing was a great way to add flavor.


Herbert Essuman
herberte@hotmail.co.uk

I made this recipe for my family and they loved it! Even my picky kids ate it up.


Lusinda Pieterse
lusinda.p@hotmail.com

The flank steak was a little tough, but the edamame and wasabi mustard dressing was delicious.


Chadani Center
centerchadani@yahoo.com

I was hesitant to try this recipe because I'm not a big fan of edamame, but I'm so glad I did! The edamame and wasabi mustard dressing were a great addition to the steak.


Abul kalam cox
c.a@gmail.com

This recipe is a keeper! The flank steak was so tender and juicy, and the edamame and wasabi mustard dressing was the perfect complement. I will definitely be making this again.


munashe zhuga
m@gmail.com

I followed the recipe exactly and the steak turned out amazing!


Divine Idemudia
d75@hotmail.fr

This flank steak recipe was a hit at my dinner party! The marinade was flavorful and tenderized the steak perfectly. The edamame and wasabi mustard dressing added a delicious and unique touch. Everyone raved about it!