Serves 4
For steak and marinade:
4 rib-eye steak (boneless)
1 tbsp. extra-virgin olive oil
1 cup sisters' Lime Soy
1 teaspoon Asian sesame oil
1 tbsp. unsalted butter
- In a large re-sealable plastic bag, combine marinade and steak, pressing out excess air, seal bag, refrigerate. Turn bag once or twice, at least 12 hours or overnight.
- Wipe out the skillet and melt 1tbsp. butter and 1tbsp. oil in a large skillet. Add steaks and cook over high heat for about 3 Minutes per side for medium rare.
For Spinach:
10 oz baby spinach
2 large garlic cloves, finely chopped
1 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2 tbsp. sisters' lime soy
- In a large, heavy skillet, melt 2 tbsp. butter in 1 tbsp. of olive oil. Add chopped garlic & cook over medium heat, stirring for 2 minutes. Add spinach and sisters' Lime Soy, turning for about 3-5 minutes or until the spinach is wilted. Add salt and pepper to taste.
For mashed potato:
2 lb potatoes, Yukon gold or russet potatoes
1 teaspoon minced garlic or garlic powder
3/4 cup of half & half or milk
4 tbsp. unsalted butter
2.5 teaspoon of wasabi powder
1 stalk finely diced scallion
- Peel potato and cut into large equal size. Cover with cold salt water in a large pot. Bring to boil, reduce to medium heat and simmer, uncovered, until potato are fork tender, about 18 minutes. Drain and return to pot. Add butter, garlic, wasabi and milk, mash with a potato masher to desired consistency, stir in scallion, then seasoned with salt & pepper to taste.
