The rich essence of a sesame and soy marinade spiked with ginger and garlic permeates these juicy steaks. A heap of crisp scallion (spring onion) curls makes an attractive garnish, while a spicy dipping sauce adds still more flavor at the table.
Ingredients: (Serves 4)
- 2 tablespoons sesame seeds
- 1 clove garlic, crushed
- 3 cm (1¼ inch) piece fresh ginger, grated
- 2 tablespoons shoyu (Japanese soy sauce)
- 1 tablespoon sake
- 1 teaspoon caster (superfine) sugar
- 500 g (1 lb 2 oz) scotch fillet (rib eye), cut into 4 steaks
- 3 scallions (spring onions)
- 1 tablespoon oil
For the dipping sauce:
- 4 cm (1½ inch) piece fresh ginger
- ½ teaspoon shichimi togarashi (seven-spice mix)
- 125 ml (4 fl oz/½ cup) shoyu (Japanese soy sauce)
- 2 teaspoons dashi granules
Method:
Roast the sesame seeds in a dry frying pan over low heat for 2 minutes, shaking the pan constantly, until the seeds begin to pop. Crush the toasted seeds in a mortar and pestle.
Place the crushed sesame seeds, garlic, ginger, shoyu, sake and sugar in a bowl and whisk until the sugar has dissolved.
Place the steaks in a shallow dish, spoon the marinade over the top and marinate for 30 minutes.
To make dipping sauce, cut ginger lengthways into very fine strips about 4 cm (1½ inch) long. Put sliced ginger, shichimi togarashi, shoyu, dashi and 2 tablespoons water in a small bowl and whisk lightly until well combined.
Cut the scallions lengthways into very fine strips about 4 cm (1½ inch) long. Place the strips in a bowl of iced water and leave until they are crisp and curled, then drain.
Remove the steaks from the marinade and lightly brush them with the oil. Grill (broil) or fry them in a frying pan or chargrill pan for 4-6 minutes on each side – don’t overcook or they will become tough. Set the steaks aside for 5 minutes, then cut into diagonal slices.
Arrange the slices on serving plates and drizzle over a little of the dipping sauce. Garnish with the scallion curls and serve with steamed rice and the remaining dipping sauce.
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