Asian Marinated Flat Iron Steak with Wasabi Whipped Potatoes

Asian Marinated Flat Iron Steak with Wasabi Whipped Potatoes

Ulla Kjarval


  • 2 tablespoons sherry or rice wine
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon sugar or honey
  • 1 garlic clove, minced
  • 1 inch piece ginger, minced
  • Salt and pepper to taste
  • 2 La Cense Flat Iron Steaks


Mix the marinade together; season the steaks with salt and pepper and place in marinade. You can marinate the steaks for up to a day. I marinated them for 2 hours, which I thought worked perfectly. These steaks are best grilled or broiled. During the winter, broiling is my preferred method. The secret to a perfectly seared steak is to preheat your broiler before you place the steaks underneath the broiler. You will want to broil them for about 4 minutes on each side, depending on your broiler, until they are medium rare.

For the rosemary shiitake mushrooms, I just sautéed the mushrooms in a tablespoon of butter and added fresh cracked pepper and rosemary.

Ingredients for Wasabi Whipped Potatoes:

- 2 lbs Russet or Idaho potatoes, peeled and halved
- 4 tablespoons butter
- 1 cup half and half
- 2 teaspoons of wasabi paste
- Salt and pepper to taste

Preparation for Wasabi Whipped Potatoes:

Boil the potatoes for around 40 minutes until they are tender. Using a hand mixer, whip the potatoes with butter and half and half until they are smooth. Add wasabi and mix, season with salt.

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