Japanese
Seared Steak with Soy-Garlic Sauce and Grilled Potato
$9
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1146Calories
56gProtein
76gFat
54gCarbs
5gSugar
6gFiber
900mgSodium
120mgChol
12gSat Fat
1200mgPotassium
80mgCalcium
4mgIron
3mcgVitamin B12
40mgVitamin C
Goes well with
Japanese Asahi Super Dry Beer
local
Japanese Yuzu Tea
international
high-protein
Instructions
1
Boil the potato until fork-tender, then mash with butter, salt, and a touch of paprika; shape into a cake and grill on a hot pan until lightly charred on both sides.
2
Season the steak generously with salt and pepper and let it come to room temperature.
3
Heat oil in a heavy skillet until very hot and sear the steak 2-3 minutes per side for medium-rare; rest for 5 minutes before slicing.
4
In the same pan, quickly char the asparagus and broccolini until tender-crisp, seasoning lightly with salt.
5
For the sauce, combine soy sauce, minced garlic, mirin, sugar, and a splash of sesame oil in a small pan and simmer until slightly thickened.
6
Slice the rested steak against the grain and arrange on a plate with the grilled vegetables and potato cake.
7
Drizzle the soy-garlic sauce over the steak, then garnish with toasted sesame seeds and sliced scallions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400 g400 g beef steak (ribeye or sirloin)
- 400 g400 g potato
- 1212 spears asparagus
- 88 stalks broccolini
- 6 tbsp6 tbsp soy sauce
- 6 cloves6 cloves garlic
- 44 stalks scallions
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
