Wasabi-Miso Marinated Flank Steak from Cooking Light, my absolute most favorite food-related magazine of all time. Their new cookbook (The All-New Complete Cooking Light Cookbook) is an update of the one that they put out a few years back and it is absolutely awesome! I even gave it to two friends for their birthdays recently.
Potato Gratin with Gruyere and Creme Fraiche is from Bon Appetit a few years ago. This is one of my all-time favorite recipes, great with lots of things – fancy enough for an adult dinner party, but very kid-friendly. I didn’t put the parsley on top of it tonight, because I didn’t have any – but it was still great! Rice probably would have been a more appropriate choice with this meal, but I just felt like steak ‘n’ taters!
To go with this, I steamed some edamame, in the shell. I like the organic (frozen) edamame from Costco – it comes with multiple single-dinner-size packets in one big bag. It tastes lots better if you add plenty of salt to the cooking water. My kids think it’s really fun to use their teeth to scrape the beans out of the pod – kinda like eating artichoke leaves.
Overall, this was a good dinner, but I’m not sure that I would make this flank steak recipe again. The mirin in the marinade made the finished product VERY sweet and the specified amount of wasabi didn’t add enough spice to counterbalance it – even the kids said that it was too sweet! Using real sake, instead of sweetened mirin, might have helped, but it just wasn’t a standout. A friend of mine made the Flank Steak with Cilantro-Almond Pesto, however, which is the recipe on the same page as the Wasabi-Miso Marinated Flank Steak in the cookbook, and she said that it was outstanding, so I’ll be trying that one next.
Gonna go have some leftover Key Lime pie for dessert…….mmmmmm……..