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Seared steak and rice bowl topped with a soy-mirin sauce, butter, scallions, sprinkled with sesame and shichimi togarashi. Super flavorful and satisfying; easy and quick enough for a weeknight meal.
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Cook the rice and slice some scallions before cooking the steak. Take a 1 lb. steak of your choice (sirloin, NY strip, ribeye, etc.), about an inch thick, and let it come to room temp for an hour. Pat steak dry and season generously with kosher salt on both sides. Heat some neutral oil on med-high heat in a cast iron or carbon steel pan until very hot and oil is slightly smoking. Carefully lay steak in the pan, as there will be a bit of splattering. For medium rare, sear steak for about 2 minutes on all four sides side, which should turn nice and golden. Cook the top + bottom, any fat cap sides, holding the narrower sides steady with tongs, a total of about 8-10 minutes. Let rest on a cutting board for about 10 min, tent with foil to keep warm.
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Meanwhile, make the sauce. In a small saucepan, mix together about ⅓ cup of low-sodium soy sauce with ⅓ cup miring and 1 tsp sugar. Set over medium-high heat, bring to a boil and reduce until sauce is slightly thickened. Remove from heat and set aside.
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When steak is done resting, slice against the grain, serve on top of hot rice, scatter some scallions on top, serve with a healthy pat of butter, drizzle soy-mirin sauce all over, sprinkle with sesame seeds and shichimi togarashi for a touch of citrusy-fragrant spiciness ?
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