Strip Steak with Japanese Dipping Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon olive oil
- 1/4 cup finely grated carrot
- kosher salt, freshly ground pepper
- 2 sprigs rosemary plus leaves for serving
- 2 sprigs thyme plus leaves for serving
- 2 strip steaks (about 1" thick; 1 1/2 pounds total), cut in half crosswise, room temperature
- 1/2 cup ponzu
- 1/4 cup finely grated daikon (japanese white radish)
Preparation Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes. Rub 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. Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce. Per serving: 440 calories, 29 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit
Preparation Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes. Rub 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. Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce. Per serving: 440 calories, 29 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit
