Seared Skirt Steak With Soy-Sake Sauce

• Four 6-ounce pieces skirt steak
• Salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup finely grated daikon radish
• 1/2 cup finely grated carrot
• 1/2 cup finely grated yellow onion
• 1/2 cup soy sauce
• 1/2 cup mirin rice wine
• 1/2 cup sake
• 2 baby turnips, thinly sliced
• 2 scallions, thinly sliced on the diagonal

1. 1. . Season steaks with salt. Set a large, heavy pan over medium-high heat. Once pan is very hot, add oil. Lay steaks into pan and cook until well caramelized on both sides and medium-rare within, about 3 minutes per side. Set steaks aside on a cutting board.
2. 2. Make steak sauce: Add butter to a medium saute pan over medium-high heat. Once butter has melted, stir in daikon, carrots and onions. Saute vegetables until slightly wilted, about 3 minutes. Add soy sauce, mirin and sake to pan. Increase heat slightly and simmer until sauce reduces and alcohol cooks off, about 8 minutes.
3. 3. Slice steaks across the grain into 1/2-inch-thick pieces. Divide meat among four plates, spoon warm sauce overtop and garnish with sliced turnips and scallions. Serve immediately.

skirt steak, salt, olive oil, butter, radish, carrot, yellow onion, soy sauce, mirin rice wine, sake, baby turnips, scallions

Taken from www.epicurious.com/recipes/member/views/seared-skirt-steak-with-soy-sake-sauce-52518911 (may not work)