Teriyaki Steak

Name: Teriyaki Steak with Wasabi Mashed Potatoes & Roasted Broccoli
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 8 ounce Broccoli Florets; 12 ounce Yukon Gold Potatoes; 1 thumb Ginger; 2 tablespoon Sour Cream; 1 teaspoon Wasabi Paste; 1 tablespoon Sesame Seeds; 10 ounce Steak; 8 tablespoon Teriyaki Sauce; 2 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Wasabi Mashed Potatoes & Roasted Broccoli

Recipe Development TeamPublished on December 20, 2019

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Hankering for a plate of good ol’ steak and potatoes? We’ve got your back. This recipe takes the classics above and beyond with a few flavorful twists. There’s seared steak, creamy wasabi-spiked mashed potatoes, and sesame-sprinkled roasted broccoli. And on top? Sweet teriyaki sauce and fresh ginger create a rich elixir you’ll want to drizzle over everything. And now you can!

Allergens:

Milk

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Broccoli Florets

12 ounce

Yukon Gold Potatoes

1 thumb

Ginger

2 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Wasabi Paste

1 tablespoon

Sesame Seeds

10 ounce

Steak

8 tablespoon

Teriyaki Sauce

(Contains: Soy)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat35 g

Saturated Fat14 g

Carbohydrate57 g

Sugar21 g

Dietary Fiber7 g

Protein38 g

Cholesterol130 mg

Sodium1390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Medium Pot

•Large Pan

•Small Bowl

•Potato Masher

•Strainer

•Paper Towel

Instructions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli florets into bite-size pieces, if necessary. Dice potatoes into ½-inch pieces. Peel and mince or grate ginger.

Toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until tender and browned at edges, 15-20 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes.

While potatoes cook, place sesame seeds in a large, dry pan over mediumhigh heat. Cook, stirring often, until golden brown and toasted, 1-2 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

Once potatoes are tender, reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and wasabi paste to taste. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover to keep warm.

Pat steak dry with paper towels. Season generously all over with salt and pepper. Heat a large drizzle of oil in pan used for sesame seeds over mediumhigh heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. TIP: If there’s excess grease in your pan, carefully pour it out.

Heat same pan over medium heat. Add 1 TBSP butter (2 TBSP for 4) and as much ginger as you like. Cook, stirring, until fragrant, 1-2 minutes. Stir in any resting juices from steak. Add teriyaki sauce; bring to a simmer. Turn off heat. Season with salt and pepper. Divide potatoes and broccoli between plates. Slice steak against the grain; arrange over potatoes. Spoon sauce over steak. Top with as many sesame seeds as you like.