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GRILLED OMUGI STRIPLOIN WITH YAKINIKU SAUCE AND RADISH

Serves
4
Prep
10mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 4 x 180g striploin steaks
  • 2 Tbsp sesame oil
  • sea salt flakes and freshly-ground white pepper
  • ½ cup soy sauce
  • ¼ cup yuzu juice
  • ¼ cup mirin
  • ¼ cup dark brown sugar
  • 1 tsp ground dried mandarin peel
  • 1 Tbsp sesame seeds, toasted and ground
  • 1 Tbsp sesame seeds, toasted
  • 10cm piece daikon radish, shaved
  • 4 green shallots, sliced into very thin strips
  • ½ red onion, shaved
  • 4cm piece ginger, cut into very fine batons
Method
  • Drizzle the steaks with 1 Tbsp sesame oil and season with salt and pepper. Set aside.
  • Combine the soy sauce, yuzu juice, mirin, dark brown sugar and dried mandarin peel in a small saucepan and simmer gently until reduced by half. Mix in the ground sesame seeds and toasted sesame seeds.
  • Cook the steaks over a hot barbecue grill for 6 minutes, turning regularly, until medium. Rest briefly, then slice very finely. Toss the radish, shallots, onion and ginger, then serve with the sliced steaks and sauce.
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