Monday, May 09, 2005

Flank Steak and Edamame with Wasabi Dressing

Flank Steak and Edamame with Wasabi DressingFlank Steak and Edamame with Wasabi Dressing (Adapted from CL)

16 ounces trimmed flank steak
3 tablespoons soy sauce, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons olive oil
2 teaspoons toasted sesame oil
1 tablespoon freshly minced ginger
2 garlic cloves, minced
10 ounces frozen shelled edamame, thawed
1/4 cup rice vinegar
2 teaspoons wasabi paste

Heat olive oil in a grill pan over medium-high.

Drizzle steak with 1 tablespoon soy sauce and season with salt and pepper - rub the mixture into the steak. Add steak to the pan and cook about 5 minutes per side or until it is as done as you like - we like it best at medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before cutting steak diagonally across the grain into 1/2" thick slices.

In a large skillet, heat sesame oil over medium. Add ginger and garlic - cook until fragrant, about 1 minute. Stir in remaining 2 tablespoons soy sauce and edamame - cook 2 minutes.

In a small bowl, stir together vinegar and wasabi paste until smooth.

To serve, scoop about 1/2 cup of the edamame mixture on each of 4 plates. Top each serving with an equal portion of the steak and drizzle each with 1 tablespoon vinegar mixture

Makes 4 servings.

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