Striploin Steaks with Garlic-Sake Sauce

The simple Japanese sauce goes so well with these striploin steaks — garlicky and intense, with hints of sweet carrot.

Serves 4 | Time Required: 45 Minutes

INGREDIENTS

2 tablespoons Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
Woodburn New Zealand Grass-Fed Beef Striploin Steaks
Kosher salt
Pepper
2 tablespoons finely grated fresh garlic
1/4 cup finely grated onion
1/4 cup finely grated carrot
3 tablespoons tamari
3 tablespoons sake
3 tablespoons mirin

METHOD
  1. Preheat the oven to 218°C.
  2. In a large cast-iron skillet, heat the oil.
  3. Season the steaks with salt and pepper. Cook 2 of the steaks over moderately high heat, turning once, until browned on both sides, about 5 minutes.
  4. Transfer to a plate and repeat with the remaining 2 steaks.
  5. Return all 4 to the skillet and roast in the oven for about 8 minutes, until an instant-read thermometer inserted in the thickest part of a steak registers 51°C for medium-rare.
  6. Transfer the steaks to a cutting board; let rest for 10 minutes.
  7. Pour off all but 3 tablespoons of fat from the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds.
  8. Add the remaining ingredients and cook, stirring, until the sauce is slightly reduced and thickened, about 2 minutes.
  9. Thinly slice the steaks against the grain, top with the sauce and serve with white rice

 

Recipe Credit: Food & Wine
Image Credit: © Con Poulos
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