Ginger Flank Steak with Wasabi Smashed Potatoes

SARA JENSEN

2 inches fresh ginger root, peeled and grated

1/4 cup soy sauce

2 limes, zested and juiced

3 tablespoons vegetable oil, eyeball it

2 tablespoons 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 cream

1 to 2 tablespoons Wasabi paste or powder

4 scallions, root end trimmed

handful cilantro leaves

Preheat a grill pan or indoor/outdoor grill to high.

Combine ginger, soy sauce, 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.

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, to taste.

While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.

Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mashed potato mounds with a garnish of a generous sprinkling of the chopped scallion-cilantro-lime zest.

THIS RECIPE LOOK GOURMET AND IT DOESN’T TALKE A LOT OF TIME. SERVE WITH SESAME SOY GREEN BEANS AND PEPPERS (SIDE DISHES.)