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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 282.6
  • Total Fat: 11.1 g
  • Cholesterol: 46.1 mg
  • Sodium: 302.5 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 22.9 g

View full nutritional breakdown of Flank Steak with Wasabi Smashed Potatoes calories by ingredient
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Flank Steak with Wasabi Smashed Potatoes

Submitted by: TELLNOTALE

Introduction

Rachel Ray's easy recipe for an Oriental style flank steak served over spicy wasabi smashed potatoes. Great for a quick meal, just add vegetables. Rachel Ray's easy recipe for an Oriental style flank steak served over spicy wasabi smashed potatoes. Great for a quick meal, just add vegetables.
Number of Servings: 10

Ingredients

    2 inches fresh ginger root, peeled and grated
    1/4 cup Kikkoman lite soy sauce
    2 limes, zested and juiced
    3 tablespoons canola oil
    1/4 teaspoon Morton salt substitute
    1 dash ground black pepper
    1/2 teaspoon ground cumin
    2 pounds flank steak
    3 pounds Idaho potatoes, peeled and chunked
    Morton salt substitute, to taste
    1/3 cup fat-free sour cream
    1 tablespoon wasabi paste
    4 scallions, root end trimmed
    handful cilantro leaves

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Directions

Preheat grill to high.

Combine ginger, soy sauce, lime juice, oil and grill seasoning in large resealable plastic bag. Add steak to marinade and coat evenly. Let marinate 10 minutes, then grill 6 to 7 minutes on each side.

Place potatoes in 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 pot. Smash the potatoes with a masher to desired consistency with the sour cream and wasabi paste. Adjust salt to taste.

While potatoes and meat cook, finely chop scallions with cilantro and lime zest.

Let steak rest 5 minutes, then thinly slice on an angle against the grain. Serve on mashed potatoes with a generous sprinkling of the chopped scallion-cilantro-lime zest mix.

Serving Size = 3 oz meat, 4.5 ounces potatoes

Number of Servings: 10

Recipe submitted by SparkPeople user TELLNOTALE.






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