At Takashi restaurant in Chicago, Takashi Yahihashi cooks strip steak in a spicy wasabi-horseradish cream. He accompanies the meat with tiny, peeled miso-glazed fingerling potatoes and deep-fried salsify (a root vegetable).
- 2 tablespoons wasabi powder
- 2 tablespoons water
- 2 tablespoons horseradish, drained
- 1 teaspoon low-sodium soy sauce
- 1 2-pound flank steak
- 4 teaspoons canola oil
- 1 pound fingerling potatoes
- 1 tablespoon miso
- 1 tablespoon mirin
- 1 bunch watercress, stemmed, to garnish
- Preheat the oven to 450F and preheat a cast-iron grill pan.
- In a small bowl, combine the wasabi and water, then stir in the horseradish and soy sauce.
- Rub the steak with 1 teaspoon of the oil and season with salt and pepper. Grill the steak over high heat until lightly charred, about 5 minutes. Flip the steak and spread the wasabi mixture over the charred side.
- Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted into the thickest part registers 135F for medium rare.
- Transfer the steak to a cutting board and let rest for 10 minutes.
- Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool. Wipe out the saucepan.
- Add the remaining 3 teaspoons of oil and the potatoes and cook over moderate heat, stirring occasionally until golden, 5 minutes.
- Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes.
- Thinly slice the steak across the grain and serve with the miso-glazed potatoes and the watercress.