Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage Recipe

Name: Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 McCormicks 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 pastehow 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

Servings: persons

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 McCormicks 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 pastehow 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

1
Preheat a grill pan or outdoor grill to high.
2
Combine the ginger, tamari lime juice, 3 tablespoons of the oil, and the grill seasoning in a large shallow dish.
3
Add the meat to the marinade and turn to coat it.
4
Let it stand for 10 minutes, then grill the meat for 6 to 7 minutes on each side.
5
Place the potatoes in a pot and cover them with water.
6
Bring them to a boil, salt the potatoes, and cook them until tender, 10 to 12 minutes.
7
Drain the potatoes and return them to the hot pot.
8
Mash the potatoes, adding the cream and wasabi to achieve the desired consistency and heat level.
9
Adjust the salt to taste.
10
While the potatoes and meat cook, finely chop the scallions together with the cilantro and lime zest.
11
Set aside.
12
Heat a large skillet over high heat.
13
Add the remaining 2 tablespoons of vegetable oil, twice around the pan.
14
Stir-fry the cabbage until its wilted and just tender but still has a bite, 4 to 5 minutes.
15
Season the cabbage with salt and black pepper.
16
Let the meat rest for 5 minutes, then thinly slice it on an angle against the grain.
17
Serve the meat on mounds of mashed potatoes and garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.
18
Pile the seared cabbage alongside.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3-inch piece fresh ginger, peeled and grated, 1/4 cup tamari, Zest and juice of 2 limes, 5 tablespoons vegetable oil, and more.

Yes, Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage

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