Strip Steak with Japanese Dipping Sauce

Name: Strip Steak with Japanese Dipping Sauce
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 2 sprigs rosemary plus leaves for serving; 2 sprigs thyme plus leaves for serving; 2 strip steaks (about 1u201d thick; 1u00bd pounds total), cut in half crosswise, room temperature; 1 Tablespoon olive oil; Kosher salt and freshly ground black pepper; u00bd cup ponzu; u00bc cup finely grated carrot; u00bc cup finely grated daikon (Japanese white radish)

By Leslie Blythe Beef, Japanese Grilling

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.

close full screen

00:00