Japanese Steak With Sunomono |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sunomono (pronounced soo-noh-moh-noh) is Japanese for vinegared foods. It is a salad made with raw or cooked vegetables, meats, or seafood with a sweet vinaigrette and seasonings. Prep time is minimum chill time. Ingredients:
1 medium cucumber, peeled, seeded and sliced thin |
1/2 teaspoon salt |
1/2 cup rice wine vinegar |
3 teaspoons sugar |
1 cup thinly sliced radish |
1/2 cup julienned carrot |
3 new york strip steaks (3/4 inch thick) |
1/4 cup soy sauce |
3 teaspoons dry sherry |
1 teaspoon dark sesame oil |
1/2 teaspoon ground ginger |
1 garlic clove, minced |
Directions:
1. To prepare sunomono-.
2. Place cucumber in a colander.
3. Sprinkle with salt.
4. Let stand for 20 minutes.
5. Squeeze out liquid.
6. Rinse with water.
7. Squeeze again.
8. Combine vinegar and sugar.
9. Stir until sugar dissolves.
10. Add cucumber, radishes and carrots.
11. Cover and chill for 30 minutes to 2 hours, stirring occasionally.
12. To prepare steaks-.
13. Place steaks in a shallow dish.
14. Combine soy sauce, sherry, sesame oil, ginger and garlic.
15. Pour over steaks.
16. Cover and chill for 30 minutes to 2 hours, turning occasionally.
17. Broil or grill steaks to desired doneness.
18. (I also use my rotissorie when I don't grill) Slice across the grain in 1/2 inch thickness.
19. Serve with sunomono.
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