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
2 tablespoons Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
4 New Zealand Grass-Fed Beef Striploin Steaks
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
- Preheat the oven to 218°C.
- In a large cast-iron skillet, heat the oil.
- 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.
- Transfer to a plate and repeat with the remaining 2 steaks.
- 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.
- Transfer the steaks to a cutting board; let rest for 10 minutes.
- Pour off all but 3 tablespoons of fat from the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds.
- Add the remaining ingredients and cook, stirring, until the sauce is slightly reduced and thickened, about 2 minutes.
- Thinly slice the steaks against the grain, top with the sauce and serve with white rice
Recipe Credit: Food & Wine
Image Credit: © Con Poulos