Strip Steak With Japanese Dipping Sauce

  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.

rosemary, thyme, total, olive oil, kosher salt, ponzu, carrot

Taken from www.epicurious.com/recipes/food/views/strip-steak-with-japanese-dipping-sauce-51187080 (may not work)

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