Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage

Name: Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage
Yield: 4 servings
Ingredients: 3-inch piece fresh ginger, peeled and grated; 1/4 cup tamari; Zest and juice of 2 limes; 5 tablespoons vegetable oil; 2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning; 2 pounds flank steak; 2 1/2 to 3 pounds Idaho potatoes (4 large potatoes), peeled and cut into chunks; Salt; 1/4 to 1/3 cup heavy cream; 1 to 2 tablespoons wasabi paste—how hot do ya like it?; 4 scallions, root end trimmed; A handful of fresh cilantro leaves; 1 small head Savoy cabbage, quartered, cored, and shredded with a knife; Black pepper

December 9, 2011

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.

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