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Strip Steak with Japanese Dipping Sauce

Name: Strip Steak with Japanese Dipping Sauce
Cuisine: japanese
Ingredients: 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 tablespoon olive oil; Kosher salt, freshly ground pepper; 1/2 cup ponzu; 1/4 cup finely grated carrot; 1/4 cup finely grated daikon (Japanese white radish)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.
2.
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.
3.
Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.

Recipes sourced from Epicurious.com.

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