73
Thai Flank Steak with Wasabi Cream
yield: 24 pieces
Place flank steak in re-sealable bag with mari-
nade. Let stand at room temperature for 30 to 45
minutes, turning once or twice. While steak is
marinating, prep grill to medium-high heat. To cook
to medium-rare, grill flank steak on each side for 3
to 5 minutes each side. Transfer to cutting board
and tent with foil. Allow to rest for 5 minutes.
Slice steak on the bias about ΒΌ-inch thick. Fan
out on platter and drizzle over. with wasabi cream.
Garnish with scallions and peanuts. You can small
dice the steak and place in a phyllo shell, as shown.
A really tasty hors d'oeuvre. The wasabi cream topping gives it beautiful presentation. This is also a great way to use leftover flank
or sirloin steak.
Wasabi Cream
3 tablespoons wasabi powder
1 cup mayo
Whisk powder into mayo until smooth.
Flank Steak
2 cups soy ginger marinade/vinaigrette
2 pounds flank steak
1 cup scallions, chopped
1 cup peanuts, chopped and toasted (optional)
Soy-ginger Marinade
double the ingredients from previous page
asian buffet
