A grilled flank steak in an Asian-flavour marinade, garnished with toasted sesame seeds and served with a hot and spicy wasabi mash.
Courtesy of Chef Andrea Nicholson
ingredients
Grilled Korean Style Flank Ste
Wasabi Mash
directions
Stir together soy sauce, vinegar, ginger, garlic, sriracha, sugar, and sesame oil. Reserve 3 tablespoons for later use.
Pour the marinade over the flank steak and marinade covered in the fridge for a minimum of 4 hours and a maximum of 24 hours.
Remove the flank steak from the marinade and pat dry with a paper towel.
Preheat a oiled grill to medium high heat, oil the flank steak and place the flank steak on the grill cooking each side for 6-8 minutes to achieve medium-rare.
Remove the steak from the grill and allow to rest for at least 5 minutes. Transfer steak to a cutting board and thinly slice steak across the grain, drizzle the reserved 2 tablespoons of marinade over top and serve. Garnish with toasted sesame seeds.
Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions.