Japanese Steak with Sunomono
Elevate your dinner with the bold and refreshing flavors of Japanese Steak with Sunomono, a perfect balance of savory and tangy. This recipe features tender, marinated ribeye steak seared to juicy perfection, infused with a rich blend of soy sauce, mirin, garlic, and ginger. Paired with a crisp, tangy sunomono cucumber salad—dressed in a delicate rice vinegar and sugar mixture and topped with toasted sesame seeds—this dish is a harmonious combination of hearty and light textures. Ready in just 35 minutes, it’s an ideal meal for a special night in or impressing guests with its fusion of simplicity and gourmet appeal.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Ribeye steak
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces (thinly sliced) Japanese cucumber
- 5 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 0.5 teaspoon Salt (for sunomono)
- 1 teaspoon (toasted) White sesame seeds
- 1 tablespoon Neutral oil
Instructions
To prepare the marinade for the steak, combine soy sauce, mirin, minced garlic, grated ginger, and sesame oil in a small bowl. Mix well.
Rub the ribeye steaks with salt and black pepper, then pour the marinade over the steaks in a large zip-lock bag or a shallow dish. Let marinate for at least 15 minutes or up to 1 hour in the refrigerator.
Meanwhile, prepare the sunomono. Place the sliced cucumber in a mixing bowl and sprinkle with 0.5 teaspoon of salt. Toss and let sit for 10 minutes to draw out excess water.
Rinse the cucumbers under cold water to remove the excess salt and pat them dry with a paper towel.
In a small bowl, whisk together rice vinegar, sugar, and a pinch of salt until the sugar is dissolved. Add the cucumber slices and toss to coat. Sprinkle with toasted sesame seeds, then set aside in the refrigerator to chill.
When ready to cook the steak, heat the neutral oil in a cast-iron skillet or heavy frying pan over medium-high heat until shimmering.
Remove the steaks from the marinade, letting excess drip off, and place them in the hot skillet. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust based on your preferred doneness.
Transfer the steaks to a cutting board and let them rest for 5 minutes to retain their juices.
To serve, slice the steak against the grain and plate it alongside the chilled cucumber sunomono. Optionally, drizzle any remaining steak juices over the slices for added flavor.
Enjoy your Japanese Steak with Sunomono!
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 6252 mg | 272% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 29.7 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 198 mg | 15% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
