Wednesday, March 10, 2010

Asian maarinated Steak over Roasted Garlic Smashed Potatoes

Asian-Marinated Steak Over Roasted Garlic Smashed Potatoes

Serves 4
1 whole head garlic, plus 4 cloves
4 tablespoons olive oil, divided
Kosher salt
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
¼ cup seasoned rice vinegar
1 tablespoon sugar
½ teaspoon hot sauce
2 shallots, minced
1¼ pounds strip steak, trimmed of fat and cut into 4 servings
1 pound red new potatoes
Ground black pepper
1. Heat the oven to 400 degrees. Slice off the top (pointed side) of the head of garlic, then set the head on a square of foil. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Wrap the foil loosely over the garlic, then roast until very tender, about 20 minutes. Set aside until cool enough to handle. Leave the oven on.
2. Meanwhile, in a large bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, hot sauce and shallots. Mince the remaining four cloves of garlic and add those. Add the steak, toss well to coat, then set aside for 15 minutes.
3. While the steak marinates, bring a large saucepan of salted water to a boil. Add the potatoes and boil for 15 minutes, or until tender when pierced with a knife. Drain, then arrange the potatoes in four clusters on a baking sheet.
4. Use a potato masher to slightly crush each cluster of potatoes.

Drizzle the potatoes with the remaining 3 tablespoons of olive oil, then sprinkle with salt and pepper. Unwrap the head of roasted garlic and squeeze the cloves onto the potatoes. Roast until the tops of the potatoes are just lightly browned, about 5 to 7 minutes.
5. Heat a grill pan to medium-high. Using tongs, remove the steak from the marinade and sear on the grill pan to desired doneness.
6. Transfer the remaining steak marinade in the bowl to a small saucepan over medium-high. Bring to a boil and cook for four minutes or until reduced and slightly thickened.
7. To serve, place a cluster of the roasted potatoes and garlic on each plate, then top with steak and drizzle with the reduced marinade.
— Associated Press
Per serving: 534 calories, 33 g fat, 9 g saturated, 62 mg cholesterol, 33 g carbohydrate, 28 g protein, 2 g fiber, 1,164 mg sodium.

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