Wasabi Flank Steak

This dinner gave me the jolt of energy I needed last night. With wasabi and horseradish for zing, you'd think it would be killer hot, but it's not. It's simply perfect -- incredibly tender, a little bit of heat and packed with a full flavor punch. The cooking times and temperature are dead-on. And the mellow sweetness of the potatoes is a nice balance of flavors. Try it!

(And by the way, if you're looking for the list of books I usually keep in the right column, I've moved it to its own separate page accessible via the tab at top of the main page under the header. It was getting a bit unweildy and I thought it should have a space all its own. More pages to come up there soon. Enjoy!)

Wasabi Flank Steak and Miso-Glazed Potatoes
via Food and Wine
2 tablespoons wasabi powder
2 tablespoons water
2 tablespoons drained horseradish
1 teaspoon low-sodium soy sauce
One 2-pound flank steak
4 teaspoons canola oil
Salt and freshly ground pepper
1 pound fingerling potatoes
1 tablespoon miso
1 tablespoon mirin
1 bunch watercress, stemmed

Preheat the oven to 450° and preheat a cast-iron grill pan. In a bowl, combine the wasabi and water. 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, 5 minutes. Flip the steak and spread the wasabi over the charred side.

Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; transfer 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, then peel. Wipe out the saucepan. Add the remaining 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 potatoes and watercress.