Best 3 Wasabi Flank Steak And Miso Glazed Potatoes Recipes
**Wasabi Flank Steak and Miso-Glazed Potatoes: A Culinary Symphony of Bold Flavors**
Prepare to tantalize your taste buds with the vibrant flavors of Japanese cuisine in this culinary masterpiece. The Wasabi Flank Steak, a symphony of bold and savory notes, takes center stage, complemented by the earthy sweetness of Miso-Glazed Potatoes. As you embark on this culinary journey, let the aromatic essence of wasabi, the umami-rich depths of miso, and the delectable symphony of spices guide your senses to a new realm of gastronomic delight. This article presents not just one, but two exquisite recipes that seamlessly blend the vibrant essence of Japanese flavors: Wasabi Flank Steak and Miso-Glazed Potatoes. Get ready to elevate your taste buds and embark on a culinary adventure that will leave you craving for more.
WASABI FLANK STEAK AND MISO-GLAZED POTATOES
Another waiting room magazine recipe : ) makes for a lot of struggles trying to read my handwriting after an appoiontment!
Provided by marisk
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees and preheat a cast-iron grill pan.
- In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce.
- Rub the steak with 1 teaspoon of the oil and season with the salt and pepper.
- Grill the steak over high heat until lightly charred (5 minutes).
- Flip the steak and spread the wasabi over the charred side.
- Transfer the pan to the oven and roast for 10 minutes until thermometer reads 135 degrees (in thickest part of meat) for medium-rare. Then transfer to a cutting board and let rest for 10 minutes.
- Meanwhile, in a saucepan of boiling water cook the potatoes for 15 minutes. Drain. Peel once cooled.
- Wipe out the saucepan. Add the remaining oil and the potatoes. Cook over moderate heat, stirring occassionally until golden (5 minutes).
- Combine the miso and mirin then add to the potatoes. Continue cooking, stirring another 2 minutes until glazed.
- Thinly slice the steak across the grain and serve with the potatoes and watercress. (I'm assuming the watercress is served raw).
Nutrition Facts : Calories 339, Fat 15.8, SaturatedFat 5.5, Cholesterol 62, Sodium 251, Carbohydrate 13.5, Fiber 2.2, Sugar 1.5, Protein 33.9
WASABI-MISO MARINATED FLANK STEAK
Make and share this Wasabi-Miso Marinated Flank Steak recipe from Food.com.
Provided by Hamre Recipes
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a small bowl; stir well with a whisk.
- Combine miso mixture and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.
- Prepare grill or broiler. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray.
- Grill or broil 6 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.
Nutrition Facts : Calories 206.6, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 152.7, Carbohydrate 1.3, Sugar 0.4, Protein 24.1
WASABI FLANK STEAK AND MISO POTATOES
Steps:
- Preheat the oven to 450° and preheat a cast-iron grill pan. In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce. Rub the steak with 1 teaspoon of the oil and season with salt and pepper. Grill the steak over high heat until lightly charred, 5 minutes. Flip the steak and spread the wasabi over the charred side. Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; transfer to a cutting board and let rest for 10 minutes. Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool, then peel. Wipe out the saucepan. Add the remaining oil and the potatoes and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes. Thinly slice the steak across the grain and serve with the potatoes and watercress.
Tips:
- For the best results, use high-quality flank steak. Look for meat that is a deep red color and has a fine grain.
- To make sure the steak is cooked evenly, pound it to an even thickness before cooking.
- Don't overcook the steak. Flank steak is best when cooked medium-rare or medium.
- Let the steak rest for a few minutes before slicing it. This will help the juices redistribute and make the steak more tender.
- Serve the steak with your favorite sides, such as miso-glazed potatoes, roasted vegetables, or a simple salad.
- To make the miso glaze for the potatoes, whisk together white miso paste, sake, mirin, and brown sugar until smooth.
- Toss the potatoes with the miso glaze and then roast them in a hot oven until they are tender and caramelized.
- Serve the miso-glazed potatoes immediately.
Conclusion:
This wasabi flank steak and miso-glazed potatoes recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, and the potatoes are sweet and caramelized. This dish is sure to please everyone at your table.
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