Ginger Flank Steak & Wasabi Mashed Potatoes

I'm a meat and potatoes man at heart. I love a juicy cut of red meat with rich side dishes. These recipes are cheap, fast, and flavorful ways to throw together an Asian inspired steak house meal.

Ginger Flank Steak 

2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 pounds flank steak

Preheat a grill pan or indoor/outdoor grill to high. Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.  Let meat rest 5 minutes then thinly slice on an angle against the grain.

Wasabi Smashed Potatoes

4 large potatoes, cut into chunks
Salt
1/3 cup cream
2 tablespoons wasabi paste

Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt and wasabi to taste.

Comments

[Frank]

You're really into baby spinach lately.

[Bloghungry]

I eat everything on a bed of spinach these days. I feel like it makes it healthy.