12 oz. sirloin steak 12 oz. russet potatoes 1 teaspoon wasabi paste 2 scallions 2 oz. sour cream 2 tablespoons soy sauce 1 thumb ginger 5 oz. spinach 1 tablespoon sesame seeds 1/4 cup beef stock 1 tablespoon sugar 1 tablespoon butter 2 teaspoons olive

1. Peel and dice the potatoes into 1/2 inch cubes. Place in a medium pot with a generous pinch of salt and enough water to cover. Bring to a boil, then reduce to a summer and cook for 10-12 minutes, until fork tender. Drain. 2. Thinly slice the scallions, keeping the greens and whites separate. Peel and mince or grate 1 teaspoon ginger. 3. In a small bowl, combine the soy sauce, beef stock, ginger and sugar. 4. Heat a drizzle of oil in a large pan over medium high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, or until desired doneness. Seat aside to rest for 5 minutes. Wipe out any black bits in the pan with a paper towel. 5. Heat 1 tablespoon butter and scallion whites in the same pot you cooked the potatoes in over medium heat, for 30 seconds. Add the drained potatoes, sour cream and wasabi. Mash thoroughly with a fork until smooth. Taste and season with salt and pepper. 6. In the steak pan, heat a drizzle of oil over medium heat. Add the sesame seeds to toast, tossing constantly, for 30 seconds. Add the spinach and a splash of water to the pan and cook, tossing, until wilted, for 1-2 minutes. Season with salt and pepper, then set aside, covered, to keep warm. 7. Add the soy glaze to the steak/spinach pan and bring to a simmer over medium heat. Reduce until slightly thickened, for 1-2 minutes. 8. Thinly slice the steak against the grain and serve with spinach and wasabi mashed potatoes. Drizzle the soy glaze over the steak and garnish with scallion