Wasabi Grilled Steak

5m
Prep Time

15-20m
Cook Time

20m
Ready In

"This is a nice blend of sweet and spicy in this marinade. Now, I prefer to use flank steak in this recipe; and marinate over night. But, you could also use a skirt steak, which would be a nice cut; and, it wouldn't have to marinate as long. Either way; it is is a very easy marinade to put together. Then, simply grill; and, serve with your favorite sides. Since it does have an Asian flavor; a cold noodle salad or stir fry vegetables would be nice. Prep time does not include time for the steak to marinate."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (291.1 g)
Calories 612.7
Total Fat - 29.4 g
Saturated Fat - 11.9 g
Cholesterol - 137.7 mg
Sodium - 1900.5 mg
Total Carbohydrate - 34.6 g
Dietary Fiber - 2.2 g
Sugars - 22.3 g
Protein - 49.8 g
Calcium - 372.7 mg
Iron - 4.1 mg
Vitamin C - 7 mg
Thiamin - 0.2 mg

Step 1

Marinade ... In a small bowl or measuring cup, add all the ingredients; and, mix to combine. Pour the marinade into a ziploc bag or a dish; and, add the steak. Close the bag and shake; or cover the pan with plastic wrap. Just make sure the steak is well covered. If using flank steak which I prefer; refrigerate over night. The longer the better; but, try to flip the bag over; or turn over the steak in the pan, half way during the time it marinates.

Step 2

Remember, if using a skirt steak which is much thinner; 8 hours to marinade is plenty. And, cooking time also will be much quicker.

Step 3

NOTE: I do use a couple of NOT so common ingredients; roasted garlic and toasted sesame oil. Now, you can buy roasted garlic; so, it isn't difficult to find; or, difficult to make yourself. However, you can use plain garlic. The same with the sesame oil; toasted sesame oil works best - however plain sesame oil will be fine.

Step 4

Steak ... Remove the steak from the refrigerator; and transfer to the counter on a platter or cutting board, to take the chill off. Discard the marinade; and, let the steak come up to room temperature. You never want to cook with cold meat. Once the steak has 'warmed' up; season with salt and pepper on both sides.

Step 5

Wasabi Sauce ... Now, I always have wasabi powder in my cabinet; but, you can also use wasabi paste (the same amount of powder or paste). If you make your own wasabi powder. Use equal parts powder and water; mix, and let it rest 5-10 minutes. Then, add the vinegar and honey to the mix.

Step 6

Grill ... Heat your well oiled grill to high heat (outside preferred; but, an inside grill pan will also work). I usually do one side of the grill on medium, for indirect heat. Grill on the first side until you get a nice char; then flip; approximately 15-20 total time. I do use a thermometer for this - I remove the steak at 130-135; then, let it rest a good 5-10 minutes before slicing, covered with foil. This is an approximate cooking time; the cut and thickness of the steak can alter the cooking times.

Step 7

Serve and ENJOY! ... Slice the steak - don't forget, you HAVE TO slice AGAINST or ACROSS the grain; otherwise, the steak will be tough. This goes for both flank steak; or, if you decide to use skirt steak. Serve right on the cutting board; and drizzle the wasabi sauce over the steak. Now, since it has Asian flavors ... I do like a cold noodle salad; and some stir fry vegetables. But, serve your favorite sides.