Wasabi Flank Steak Recipe

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).

Wasabi Flank Steak Recipe
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  • 2 tablespoons wasabi powder
  • 2 tablespoons water
  • 2 tablespoons horseradish
  • 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
  1. Preheat the oven to 450F and preheat a cast-iron grill pan.
  2. In a small bowl, combine the wasabi and water, then stir in the horseradish and soy sauce.
  3. 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.
  4. 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.
  5. Transfer the steak to a cutting board and let rest for 10 minutes.
  6. Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool. Wipe out the saucepan.
  7. Add the remaining 3 teaspoons of oil and the potatoes and cook over moderate heat, stirring occasionally until golden, 5 minutes.
  8. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes.
  9. Thinly slice the steak across the grain and serve with the miso-glazed potatoes and the watercress.
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