MMMMeat!


potatoes stuffed with asian flank steak & wasabi sour cream

The other day, I got an invite from Joel (Foodie411) to the inaugural all meat potluck, aka the 1st Annual Post Holiday Meat-luck InvitationalTM. The premise was that every dish, whether appetizer, side, main or dessert, had to include meat. I like vegetables and all, but there’s no way I could say no to that!

There were a ton of people coming, so I knew there’d be a hell of a lot of meat to consume that evening, but I was up for the challenge – and arrived hungry. Some of the most memorable dishes for me included the Sunday roast on a chip
from BBQMommy; Kenseto’s dark soy slow cooked chicken wings; Paulinedong’s duck fat ginger cookies; and the sausage, walnut and goat cheese stuffed roast squash. The amazing food, plus a fantastic selection of many, many wines, made for an evening that can only be described as epic.

My contribution to the evening was based on a recipe I found in the Days of Our Lives cookbook (you heard me), one from Epicurious, and a little something I improvised. My potatoes stuffed with asian flank steak and wasabi sour cream turned out pretty well, if I do say so myself.

Here’s how I went about it. For the steak, I followed this Bon Apetit recipe, amped up with about a teaspoon of Sambal Oelek, and scored and marinated the beef for about 2 days.

Asian steak stuffed potatoes

Ingredients

  • 1½ lb. flank steak, prepared as per above recipe, and thinly sliced.
  • 2 bags new potatoes (about 40)
  • 325 ml sour cream
  • 2 Tbsp mayonnaise
  • 3 tsp wasabi powder

The night before assembling the dish, blend the sour cream, wasabi powder and mayonnaise and refrigerate. Boil the potatoes until tender, then set aside to cool. (This step could also be done the day before.) Grill the steak (5-8 minutes perside, depending on thickness). Let it rest, then slice very thinly. With a small melon baller, scoop out the insides of the potatoes to make a bowl. Fill the cavity about half way with the wasabi sour cream. Insert 1 or 2 slices of steak into each potato.

And that’s it! A simple dish that packs a punch.

I can’t wait wait until the next edition of meatluck… or perhaps some other kind of -luck. Whatever it is, as long as Joel is hosting, I won’t miss it. A great host, who brought together a fun and interesting group of people. The seven hours of Meatluck just flew by. The meat/wine coma at the end of the night was totally worth it.

For more reviews of meatluck, check out this post from Boneats.

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