Bush Steak with Wasabi Mashed Potatoes

Recipe

• 2 14-oz. Rib steaks, about 1-inch thick
• 3 Cloves garlic, minced
• ½ t Sea salt
• 2T Fresh native Australian ginger (or ginger available locally), finely minced
• 2T Fresh chopped rosemary
• 1T Australian lemon aspen (or fresh lemon juice)
• 2t Dried and ground Australian bush tomatoes (or paprika)
• 4T Olive oil
• Australian mountain pepper (or ground black pepper) and salt to taste
  
  Potatoes:
• 2T Unsalted butter
• 1 ½ lb. New potatoes, peeled and cut in quarters
• 2t Wasabi
• 1/3 C Whole milk
  

For the steaks:

Set the steaks in a dish. Mix together the minced garlic, rosemary, ginger, dried Bush tomatoes (or paprika), lemon aspen (or fresh lemon juice) and olive oil in a bowl. Pour the mixture over the steaks, turning the meat to cover both sides. Then cover the dish and place it in the refrigerator for 45 minutes. Heat the grill or preheat the broiler. Just before cooking, grind Australian mountain pepper (or black pepper) over each steak. Grill or broil for about 5 minutes (steaks will be medium-rare) on each side.

For the potatoes:

Bring the potatoes to a boil in a saucepan and cook until soft. Drain the potatoes and put back in the saucepan on low heat. Add the milk, butter and wasabi ? then mash with a hand-masher and season with salt to taste.

To serve, spoon the mashed potatoes onto two serving plates and arrange a steak next to each.

Wine Pairing: Frei Brothers Reserve Syrah