Memorial Day marks the beginning of grilling season in America, which has definitely started in DC where we have been enjoying beautiful weather, prompting us to spend time on the deck and cook outdoors.
I am not a great grilling expert, but I have no more excuse not to learn it. My deck has undergone a major renovation and my new outdoor kitchen is almost finished. To justify its existence I will eventually start to grill and soon enough I will start posting my first grilling recipes.
The other night though, I was still frying my steaks on a frying pan. I suppose they can be also made that way on a grill, but it may be tricky for a beginner like me to recommend that as a variation. I fried them in rice bran oil and they came out very juicy and tender. I marinated them overnight in spices, including wasabi powder, which might have helped tenderize the meat.
Wasabi comes of course from Japanese cuisine. It is a green version of horseradish, which grows only in Japan. Although I do not eat sushi, I like the strong taste of wasabi, and I found this recipe (another one coming from Metropolitan Home) very appealing.
Wasabi which is a main and the most distinguished base in that recipe can be purchased in many grocery stores, especially in Asian food markets where it is very inexpensive, and is sold in large bags. It may seems that such amount is never going to be used, but my friends enjoyed those steaks so much that I have already made them three times and I am sure I will need another supply of wasabi before this summer ends. Trying recipe for the first time, I used beef brisket that you see on the pictures. On two other occasions, I used skirt steaks and they were more delicate and tasty.
Wasabi Marinated Steak
2 lb skirt beef or brisket,
2 tbsp wasabi powder,
2 tbsp rice wine vinegar,
2 inches of fresh ginger, peeled and finely grated,
2 large garlic cloves, minced,
1/8 cup soy sauce,
1/3 cup peanut oil or rice bran oil.
1. Place a piece of steak in a shallow dish.
2. In a small bowl combine wasabi and oil until you obtain a smooth sauce. Add all the remaining ingredients and whisk to blend.
3. Spread that marinade over the steak on both sides. Cover and chill overnight. Turn it over once during that time so that the marinade penetrates the meat.
4. Heat a large frying pan over a high heat until smoking. Sear steaks 2-3 minutes on each side.
5. Transfer to a cutting board, let it stand for 5 minutes, then cut into thin slices against grain.
Serve with warm vegetables or a salad.