Strip Steak with Japanese Dipping Sauce

By Leslie Blythe  ,   

June 14, 2016

This recipe for Strip Steak with Japanese Dipping Sauce is from chef David Myers of Hinoki & the Bird in Los Angeles. He dries the fresh herbs for 2 minutes in the microwave before putting them on the steak.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Ingredients

2 sprigs rosemary plus leaves for serving

2 sprigs thyme plus leaves for serving

2 strip steaks (about 1” thick; 1½ pounds total), cut in half crosswise, room temperature

1 Tablespoon olive oil

Kosher salt and freshly ground black pepper

½ cup ponzu

¼ cup finely grated carrot

¼ cup finely grated daikon (Japanese white radish)

Directions

1Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.

2Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes.

3Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.

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1 Review

Rhonda

June 14, 2016

This sounds absolutely amazingly, Leslie. Thank you SO much for indulging my carnivore’s needs so beautifully!

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