Strip Steak With Japanese Dipping Sauce Food

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

STRIP STEAK WITH JAPANESE DIPPING SAUCE

Steps:

• 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.

WASABI MARINATED BEEF SATAY WITH FIERY JAPANESE DIPPING SAUCE

Steps:

• Trim all fat from steak and place in freezer for one hour.
• Remove from freezer and cut steak across grain into thin strips, approximately 1/4" thick.
• Combine marinade ingredients and place in zip-loc bag.
• Add steak strips to marinade and put in refrigerator for at least 3 hours.
• While beef is marinating soak wooden skewers in cold water.
• Remove beef from marinade and discard marinade.
• Thread beef, weaving back & forth onto skewers.
• Season as desired.
• Place skewers on grill over medium ash-covered coals.
• Grill, uncovered for 5-6 minutes for medium-rare to medium doneness.
• Combine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef in sauce.

SEARED SIRLOIN WITH JAPANESE DIPS

Steps:

• Rub the beef generously with oil and season well. Heat a heavy frying pan and sear the beef on all sides for about 8 mins in total for very rare, 10 mins for rare and 12 mins for medium-rare. Remove from the pan and set aside.
• While the meat is resting, prepare the accompaniments. For the ponzu dipping sauce, mix all the ingredients together with a splash of water until the sugar has dissolved, then set aside. For the wasabi cream, stir the ingredients together until completely mixed, then set aside.
• After the beef has rested for 10 mins, use your sharpest knife to carve it into thin slices. Fan the slices out on a serving platter, scatter with the cucumber, then the cress, followed by the sesame seeds. Bring to the table with the two sauces and the ginger in small serving dishes for dipping and spreading over the beef slices. Serve with chopsticks and sticky rice on the side, if you like.

JAPANESE SESAME STEAK SAUCE

Steps:

• Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

JAPANESE STEAKHOUSE GINGER DIPPING SAUCE

Steps:

• Combine all ingredients in blender.
• process until smooth.