Japanese
Grilled Steak with Scallion Soy Sauce and Mashed Potato Cake
$8
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
945Calories
56gProtein
44gFat
69gCarbs
6gSugar
9gFiber
1850mgSodium
130mgChol
13gSat Fat
1800mgPotassium
120mgCalcium
5mgIron
2.5mcgVitamin B12
95mgVitamin C
Goes well with
Sencha Green Tea
local
Japanese Asahi Super Dry Beer
international
high-protein
Instructions
1
Season the steak generously with salt and pepper and let it come to room temperature.
2
Heat a grill pan or skillet with a light coating of cooking spray over high heat and sear the steak 2-3 minutes per side for medium-rare; rest before slicing.
3
Grill the scallions and asparagus alongside the steak until lightly charred, about 3-4 minutes.
4
Boil the potatoes until fork-tender, then mash with low-fat spread and milk until smooth; season with salt and pepper.
5
Shape the mashed potato into a patty, dust lightly with paprika, and pan-sear or grill (using a light spray of cooking spray) until golden with grill marks on both sides.
6
Steam the broccoli florets until just tender, about 4-5 minutes.
7
Finely mince a portion of the grilled scallion and whisk with soy sauce, sesame oil, and sesame seeds to make the sauce.
8
Slice the rested steak against the grain and plate with the mashed potato cake, grilled asparagus, steamed broccoli, and grilled scallion.
9
Drizzle the scallion soy sauce over the steak and garnish with extra minced scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400 g400 g beef steak (ribeye or sirloin)
- 88 stalks scallion
- 1212 spears asparagus
- 2 cup2 cup broccoli florets
- 44 medium potato
- 6 tbsp6 tbsp soy sauce
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp low-fat spread
- 4 tbsp4 tbsp milk or cream
- 2 clove2 clove garlic
- 1 tsp1 tsp paprika
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 22 spray cooking spray
