Snack: Strip Steak with Japanese Dipping Sauce

Recipe by David Myers To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don't have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets

Ingredients

2 sprigs rosemary plus leaves for serving
2 sprigs thyme plus leaves for serving
2 strip steaks (about 1" thick; 1 1/2 pounds total), cut in half crosswise, room temperature
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1/2 cup ponzu
1/4 cup finely grated carrot
1/4 cup finely grated daikon (Japanese white radish)

Instructions

Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.
Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes.
Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.

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