The Sweet Life


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What's This?
Serving size 8

This dish is a great example of the Japanese less-is-more approach to cooking. The ponzu is all the steak needs. The flavors are perfectly balanced and they get love-stoned when combined. I make this dish for parties and serve it sliced, family-style, with the ponzu cascading off the sliced steak. People turn into loiterers and sort of poach from the platter. It's like watching a flock of seagulls hovering. Hilarious. You'll see.

Ingredients

Steak

2 Tbsp rice vinegar2 Tbsp Roasted-Garlic Oil2 Tbsp grated ginger2 Tbsp chopped garlic2 Tbsp finely chopped lemongrass2 Tbsp agave nectar2 lb skirt steaks

Directions

To marinate the steak:

  1. In a large bowl, combine the vinegar, garlic oil, ginger, garlic, lemongrass, and agave nectar. Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

 

 

Ingredients

Ponzu Sauce

1 large yellow onion, cut into 1/2-inch-thick rings
1 Tbsp olive oil
salt and freshly ground black pepper
⅓ cup low-sodium soy sauce
3 Tbsp rice vinegar
juice of 1 orange
juice of 1 lime
2 Tbsp agave nectar
1 Tbsp Roasted-Garlic Oil
6 scallions, thinly sliced
2 shallots, diced
3 Tbsp grated ginger
1 serrano chile, thinly sliced

Directions

To make the ponzu sauce:

  1. Drizzle the onion rings with the oil and sprinkle lightly with salt and black pepper. Heat a medium skillet over medium-high heat until it begins to smoke. Add the onion rings and sear, flipping once, until charred on both sides, 4 to 5 minutes. Let the onion cool in the pan. When cool enough to handle, finely chop and transfer to a small bowl.
  2. Add 1/3 cup cold water, the soy sauce, vinegar, orange juice, lime juice, pineapple juice, agave nectar, garlic oil, scallions, shallots, ginger, and chile. Set aside.
  3. Preheat an outdoor grill or a stovetop grill pan to medium-high heat. Grill the steak for 4 minutes, rotate 45 degrees, and cook for another 4 minutes. Then flip the steak and grill it for another 4 minutes for medium-rare. Transfer the steak to a cutting board and let rest for 3 to 4 minutes before slicing against the grain into 1/4-inch-thick strips.
  4. Transfer the sliced steak to a serving platter and serve topped with the ponzu sauce.

More From Kitchen Daily:

Nutrition Facts

Provided by: The Sweet Life

Per Single Serving / Serves 8 Total

  • Calories 306
  • Total Fat 16g
  • Saturated Fat 4g
  • Sodium 464mg
  • Total Carbohydrates 15g
  • Fiber 1g
  • Protein 25g
  • Cholesterol 55mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Steak

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