Strip Steak with Japanese Dipping Sauce

By danyell923

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Ingredients

sprigs thyme plus leaves for serving
strip steaks (about 1” thick; 1 1/2 lb. total), cut in half crosswise, room temperature
Tbsp. olive oil
Kosher salt and freshly ground black pepper
cup ponzu
cup finely grated carrot
cup finely grated daikon (Japanese white radish)
sprigs rosemary plus leaves for serving

Details

Servings 4
Cooking time 30mins
Adapted from bonappetit.com

Preparation

Step 1

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.