Strip Steak with Japanese Dipping Sauce

Bon Appétit  | September 2013 by David Myers Hinoki & The Bird, Los Angeles, CA ]]> photo by Hirsheimer & Hamilton yield Makes 4 servings active time 30 minutes total time 30 minutes To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don't have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets). Ingredients add to shopping list Preparation Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes. Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes. Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce. Per serving: 440 calories, 29 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/30638b83/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C511870A80A0Dmbid0Frss0Iepinr/story01.htm

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