Shio-Koji Beef Steak

• 4 pieces Beef Steak
• 4 tbsp Shio-koji
• 3 tsp Grainy mustard
• 5 tsp Olive oil

1. Spread 2 tablespoons of shio-koji over a shallow dish.
2. Cover with gauze, then set the beef on top.
3. Put another layer of gauze over the meat, then cover with the remaining 2 tablespoons of shio-koji.
4. Let it sit for 30 minutes.
5. The beef will look redder.
6. Set a grill or fish roaster on high heat for two minutes.
7. Then, put the meat in and cook.
8. It's ready when both sides are crispy.
9. Put the grainy mustard and olive oil in a bowl.
10. Combine.
11. Cut the beef diagonally into easy-to-eat pieces, then transfer to a plate and top with the sauce.
12. If you cook it until it's medium, the inside should still be faintly pink when sliced.
13. This is the yuzu pepper paste version.

koji, mustard, olive oil

Taken from cookpad.com/us/recipes/143962-shio-koji-beef-steak (may not work)