Pan-Seared Sirloin with Ginger Soy Glaze, Wasabi Mash and Sesame Spinach

This steak dinner brings together a sweet-savory soy glaze, tender pan-seared sirloin and creamy mashed potatoes with a gentle wasabi kick.

Wilted spinach tossed with toasted sesame seeds rounds out the plate, giving the classic steak-and-potatoes pairing a flavorful fusion twist.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

2 ounce Sour CreamView ingredient guideLike ingredientDislike ingredient

6 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Peel the russet potato and cut it into 1/2-inch cubes. Add the potato to a medium pot with enough water to cover and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes, until fork-tender. Drain well.
2. While the potato cooks, thinly slice the scallions, separating the whites from the greens. Peel and mince or grate 1 teaspoon ginger.
3. In a small bowl, stir together the soy sauce, beef stock concentrate, 1 teaspoon ginger, sugar and 1/4 cup water to make the glaze mixture.
4. Heat a drizzle of olive oil in a large pan over medium heat. Season the sirloin steak on all sides with salt and pepper. Add the steak and cook for 4 to 7 minutes per side or until it reaches your desired doneness. Transfer to a cutting board and let rest for 5 minutes. Wipe out any blackened bits from the pan.
5. Return the drained potato pot to medium heat. Add the butter and scallion whites and cook for about 30 seconds, until fragrant and melted. Add the drained potatoes, sour cream and wasabi paste to taste, starting with a small amount and adding more if desired. Mash until smooth, adding a splash of water if needed. Season with salt and pepper.
6. In the steak pan, heat another drizzle of olive oil over medium heat. Add the sesame seeds and toast for about 30 seconds, tossing constantly. Add the spinach and a splash of water, then cook for 1 to 2 minutes, tossing, until wilted. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
7. Pour the soy glaze mixture into the same pan used for the spinach. Bring to a simmer over medium heat and cook for 1 to 2 minutes, until slightly thickened.
8. Thinly slice the rested steak against the grain. Serve with the wasabi mashed potatoes and sesame spinach. Spoon the ginger soy glaze over the steak and garnish with the scallion greens.

Recipe Tips

FAQ

How much wasabi should I add to the mashed potatoes?

Start with a very small amount of the 1 teaspoon wasabi paste, mash and taste, then add more until the potatoes have the level of kick you like.

How do I know when the steak is done?

Cook the sirloin for 4 to 7 minutes per side, depending on thickness and your preferred doneness. Let it rest for 5 minutes before slicing.

Can I make the glaze in the same pan?

Yes. After cooking the steak and spinach, simmer the soy sauce mixture in the same pan for 1 to 2 minutes so it thickens slightly and picks up flavor from the pan.