- Main
- Beef
- Japanese
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the steak and rice
- 1 1/2 lb
sirloin steak (about 1 1/4 inches thick), patted dry
kosher salt, to taste
black pepper, freshly ground, to taste
- 1 tbsp
neutral oil, such as canola
- 1 tbsp
unsalted butter
- 1 1/2 cups
short-grain Japanese rice, rinsed until the water runs clear
- 1 3/4 cups
water
For the daikon-ponzu sauce
- 1 cup
daikon radish, peeled and finely grated
- 3 tbsp
soy sauce
- 2 tbsp
fresh lemon juice
- 2 tbsp
mirin
- 1 tsp
rice vinegar
- 1 tsp
toasted sesame oil
To finish
- 3
scallions, thinly sliced
- 6
shiso leaves, thinly sliced (optional)
- 1 tbsp
toasted sesame seeds
Contains milk (unsalted butter), soy (soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: shiso leaves.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Take the steak out of the fridge, season it generously all over with salt and pepper, and let it sit at room temperature while you make the rice and sauce.
20 min, hands-off
- 1 1/2 lb sirloin steak (about 1 1/4 inches thick)
- kosher salt
- black pepper
- Step 2
Put the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then cover, turn the heat to low, and cook 15 minutes. Take it off the heat and leave it covered until serving.
20 min, hands-off
- 1 1/2 cups short-grain Japanese rice
- 1 3/4 cups water
- Step 3
Grate the daikon on the fine side of a box grater, then squeeze it gently in your hand over the sink to drain off most of the liquid. In a small bowl, stir together the drained daikon, soy sauce, lemon juice, mirin, rice vinegar and sesame oil. Set aside.
10 min
- 1 cup daikon radish
- 3 tbsp soy sauce
- 2 tbsp fresh lemon juice
- 2 tbsp mirin
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- Step 4
Heat the oil in a heavy skillet over medium-high heat until it shimmers and you see the first wisp of smoke. Lay in the steak and sear, without moving it, until a deep brown crust forms, 4 to 5 minutes. Flip and sear the other side 3 to 4 minutes for medium-rare (125°F in the center).
9 min
- 1 1/2 lb sirloin steak (about 1 1/4 inches thick)
- 1 tbsp neutral oil, such as canola
- Step 5
Add the butter to the pan, let it foam, and spoon it over the steak for about 30 seconds. Move the steak to a cutting board and let it rest 8 to 10 minutes; this keeps the juices in.
10 min, hands-off
- 1 tbsp unsalted butter
- Step 6
Fluff the rice and divide it among four bowls or plates. Slice the steak across the grain into 1/4-inch slices and fan it over the rice.
5 min
- 1 1/2 lb sirloin steak (about 1 1/4 inches thick)
- 1 1/2 cups short-grain Japanese rice
- Step 7
Stir the sauce again and spoon it generously over the steak, along with any juices from the cutting board. Scatter with scallions, shiso and sesame seeds and serve right away.
3 min
- 3 scallions
- 6 shiso leaves
- 1 tbsp toasted sesame seeds
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026