| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Beef, Japanese, Appetizers | 4 | Appetizers |
INGREDIENTS
| 1 | tb | White pepper, fresh cracked |
| 1 | tb | Black pepper, fresh cracked |
| 1 | tb | Kosher salt |
| 1 | tb | Five-spice powder |
| 1 | tb | Paprika |
| 1 | ts | Ground ginger |
| Spice rub from above | ||
| 1 | 16-to 20-oz. sirloin, | |
| 2 inches thick, trimmed of | ||
| All fat | ||
| 1/2 | c | Soy sauce |
| 6 | oz | Pickled ginger |
| 1/4 | c | Wasabi powder |
| 1/4 | c | Water |
INSTRUCTIONS
SPICE RUB STEAK Rub steak on all sides with spice rub to taste. Allow to stand at room temperature, uncovered, 1 hour. Over very hot fire, heavily sear steak on all it's surfaces, 2 minutes. (Thick steaks will have four surfaces.) Heat should penetrate only outer layer of meat but searing should be done close to very high heat. Remove meat from grill and allow to cool at least 20 minutes before serving. Cover and refrigerate up to 2 days if desired, then bring out 1 hour before serving to remove chill. Slice meat paper-thin and arrange on platter with soy sauce, pickled ginger and wasabi mixed with water. Posted to MC-Recipe Digest V1 #838 by valerie@nbnet.nb.ca (valerie) on Oct 12, 1997
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