Food Ingredients Vegetables Root Vegetables Wasabi Flank Steak and Miso-Glazed Potatoes 4.0 (4,596) Add your rating & review Chef Way Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable).Healthier Way Coat lean but tasty flank steak with bottled horseradish and wasabi—no cream. Skip the salsify. More Amazing Steak Recipes By Takashi Yagihashi Takashi Yagihashi Why Because his dishes exquisitely combine French and Japanese ideas. Born Mito, Japan, 1957. Experience Yoshi's Cafe and Ambria in Chicago. Early food memory "I grew up only 10 miles from the ocean, so we had lots of fresh seafood. Fish was very cheap, meat was very expensive so nobody ever fed me beef or lamb." Favorite childhood restaurants "Western food was very rare in my town, so McDonald's and Kentucky Fried Chicken were high-end." Least favorite food "Okay, I'm not crazy about ketchup. But I like mayonnaise." A rule in his kitchen His line cooks are forbidden to have soft drinks while they're working. "I think it ruins their palates." What he'd be if he weren't a chef A "Pat Metheny-style" guitarist. Favorite restaurants Savarin and Arun in Chicago. What he does when he's not working Spends time with his wife and three children, ages eight, five and one. "I cook traditional Japanese food; the kids like it. My son's favorite is sukiyaki. He calls it brown meat.'" Won Best New Chef at: Tribute, Farmington Hills, MI Food & Wine's Editorial Guidelines Updated on April 12, 2018 Save Rate PRINT Share Close Photo: © Tina Rupp Active Time: 20 mins Total Time: 40 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 2 tablespoons wasabi powder 2 tablespoons water 2 tablespoons drained horseradish 1 teaspoon low-sodium soy sauce One 2-pound flank steak 4 teaspoons canola oil Salt and freshly ground pepper 1 pound fingerling potatoes 1 tablespoon miso 1 tablespoon mirin 1 bunch watercress, stemmed Directions Preheat the oven to 450° and preheat a cast-iron grill pan. In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce. Rub the steak with 1 teaspoon of the oil and season with salt and pepper. Grill the steak over high heat until lightly charred, 5 minutes. Flip the steak and spread the wasabi over the charred side. Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; transfer to a cutting board and let rest for 10 minutes. Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool, then peel. Wipe out the saucepan. Add the remaining oil and the potatoes and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes. Thinly slice the steak across the grain and serve with the potatoes and watercress. Suggested Pairing Fragrant, lightly tannic Cabernet Franc. Originally appeared: March 2009 Rate It Print