Strip Steak with Japanese Dipping Sauce

By danyell923

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.