Asian Marinated Flank Steak with Wasabi Mashed Potatoes

This was a really interesting twist on a typical "meat and potatoes" dinner. The marinade in particular was really good-- a little spicy, a little savory, with a hint of ginger! Especially after broiling the steak, it almost had a Korean BBQ taste. The mashed potatoes had a nice hint of wasabi, but I think next time I will add even more to make sure it really stands out!

1 1/4 pounds flank steak
1/4 C soy sauce
2 T toasted sesame oil
1 T Sriracha
1 T honey
1 t sliced fresh ginger
3 lbs russet potatoes, peeled and cubed
1/2 C skim milk
1/2 C nonfat Greek yogurt
1/2 t ground ginger
1 t wasabi paste
salt and pepper, to taste

Bring a large pot of salted water to a boil. Place the steak, soy sauce, sesame oil, Sriracha, honey, and fresh ginger in a ziplock freezer bag. Close the bag and turn it to coat the steak with the marinade. Marinate at room temperature for at least 15 minutes.

Add the potatoes to the boiling water. Cook until tender, 10-15 minutes. Drain fully and return to pot. Pour in the milk and mash until smooth. Gently fold in the yogurt and add the ground ginger, wasabi paste, and salt.

Meanwhile boil the steak on high for 3-5 minutes on each side. Transfer the steak to a cutting board and let rest for 5 minutes.

Slice steak into 1/4-inch-thick pieces. Serve with mashed potatoes.