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; 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)
- 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.
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)