Recipe by Sue Lau
This is sort of like teppanyaki, with the flavor of a dipping sauce already mixed in. Recipe adapted from one by Jeff Smith, the Frugal Gourmet. Although the meat amount is small, the flavor is rich and filling- you will be quite suprised! There is more than plenty to feed 4.
- 2 (7/8 lb) boneless rib-eye steaks
- 3 1⁄2 tablespoons sesame seeds
- 1⁄2 cup light miso
- 1⁄3 cup sake or 1⁄3 cup other dry white wine
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons cooking oil
Directions See How It's Made
- Freeze steaks for 45 minutes or so until they are firm and partially frozen, then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.
- In a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.
- Place sesame seeds in a mortar and grind finely (but do not grind into a paste) or you may use a small coffee grinder set on pulse.
- Place sesame seeds in a small bowl and mix with miso, soy sauce, sugar, and sake (it should have the consistency of runny peanut butter).
- Add mixture to meat and work through as a marinade.
- Allow meat to marinate for 30 minutes to 1 hour.
- Heat a large skillet or griddle on high and add a little oil, and cook beef without crowding (you may want to cook half at a time).
- Cook beef about 3-5 minutes or until done to your liking.
- Or you may place meat in broiler or grill and cook several minutes or until cooked through.
- Serve with steamed rice if you wish, and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.