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DINNER MENU:
Ginger Flank Steak with Wasabi Mashed Potatoes
Sesame-Soy Green Beans and Peppers
I fixed this entire Rachael Ray dinner. It was so good, and didn't have a really strong Asian flavor - just enough, at least for me. DH would take a bite, chew, and swallow, then say, "This is delicious." Over, and over - bite, chew, swallow, "This is delicious." Needless to say, we liked it, especially DH:-)
GINGER FLANK STEAK WITH WASABI MASHED POTATOES
Recipe courtesy of Rachael Ray
Yield: 4 servings
2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
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 - how hot do ya like it?
4 scallions, root end trimmed
Handful cilantro leaves
Preheat a grill pan or indoor/outdoor grill to high.
Combine ginger, tamari, 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 mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.
SESAME-SOY GREEN BEANS AND PEPPERS
Recipe courtesy of Rachael Ray
Yield: 4 servings
3/4 pound green beans - look for trimmed, raw packaged beans in your produce department
Salt
2 tablespoons vegetable oil, 2 turns of the pan
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari aged soy sauce
2 teaspoons sesame oil
1 tablespoon sesame seeds
Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans.
Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes.
Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.
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