Strip Steak with Japanese Dipping Sauce

Ingredients for Strip Steak with Japanese Dipping Sauce

• 2 sprigs rosemary plus leaves for serving

• 2 sprigs thyme plus leaves for serving

• 2 strip steaks (about 1" thick

• 675g total), cut in half crosswise, room temperature

• 1 tablespoon olive oil

• Kosher salt, freshly ground pepper

• 80g ponzu

• 40g finely grated carrot

• 40g finely grated daikon (Japanese white radish)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.