Ingredients with Measurements:
- 2 lbs. of sirloin steak
- 1/2 cup of soy sauce
- 1/4 cup of sudachi juice
- 1/4 cup of mirin
- 2 tbsp. of brown sugar
- 2 cloves of garlic, minced
- 1 tbsp. of grated ginger
- 1 tsp. of sesame oil
- 1/4 tsp. of black pepper
- 1/4 cup of chopped scallions
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, whisk together soy sauce, sudachi juice, mirin, brown sugar, garlic, ginger, sesame oil, black pepper, and scallions.
2. Place the steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the steak. Refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the steak from the marinade and discard the marinade.
5. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
6. Let the steak rest for 5 minutes before slicing it against the grain.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 8g
Protein: 45g
Sodium: 1600mg
Substitutions for ingredients:
- Sudachi juice can be substituted with lime or lemon juice.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil.
Variations:
- Add sliced onions to the marinade for extra flavor.
- Use flank steak or ribeye instead of sirloin.
- Grill some vegetables like bell peppers and zucchini alongside the steak.
Tips and tricks:
- Make sure to let the steak rest before slicing it to retain its juices.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
Storage instructions:
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sliced steak on a platter and garnish with chopped scallions and a wedge of sudachi.
Garnishes:
Chopped scallions and a wedge of sudachi.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the steak is sticking to the grill, it may not be hot enough or well-oiled. Make sure to oil the grill grates before cooking.
- If the steak is tough, it may have been overcooked. Make sure to cook it to your desired doneness and let it rest before slicing.
Food safety advice:
Make sure to marinate the steak in the refrigerator and discard the marinade after use to prevent foodborne illness.
Food history:
Sudachi is a small citrus fruit native to Japan and is commonly used in Japanese cuisine.
Flavor profiles:
The marinade has a savory, sweet, and tangy flavor with a hint of sesame.
Serving suggestions:
Serve the steak hot off the grill with a side of steamed rice and stir-fried vegetables.
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Region: Japanese