The Secret to a Perfect Grilled Steak Is a Bowl of Karashi Soy Sauce

Steak With Magic Karashi Soy Sauce
Steak With Magic Karashi Soy Sauce Courtney Zuma

Walk into Madison Avenue haunt, Zuma, and you easily feel teleported to another era: a time where power lunches reigned and the only phone at the restaurant was at the stand of the maître d’.

 

Helmed by Executive Chef Oliver Lange, the thrumming Japanese izakaya restaurant—with locations around the world—has decidedly forward-thinking fare from desserts served on elaborate ice platters to modern riffs on tuna and salmon tartare.

The takeaway for every eater who enter’s Zuma’s sleek, two-level embrace? We all could benefit from adding a bit of finesse to our grilled meals. Here’s how to make their steak that will make “When is dinner?” the only way your day is measured.

Sirloin Steak with Karashi Soy Sauce

Prep time

20 minutes min.

Cook time

30 minutes min.

  • 4 (1-inch thick) sirloin steaks
  • ½ cup Garlic-Soy Marinade: Whisk together ½ cup soy sauce with 8 minced garlic cloves, ¼ cup olive oil, and 2 tsp freshly ground black pepper.
  • 1 cup Karashi Soy Sauce: ¾ cup soy sauce, ½ cup sake, ½ cup mirin, ¼ cup rice vinegar, 1 ½ tbsp Japanese mustard (Karashi). See step 1 for instructions.
  • Optional: Sliced scallion and sesame seeds for plating.
For the Karashi Soy Sauce: Add all liquids to saucepan and bring to a boil. Boil for about two minutes, remove from heat and let the sauce cool down to room temperature. Once the sauce has cooled down, mix in the mustard.
Preheat the grill to medium-hot heat. Marinate 4 1-inch thick sirloin steaks in the Garlic-Soy Marinade for about five minutes.
Grill the steaks on both sides to medium-rare (about four to five minutes on the first side and three to five minutes on the second), remove from heat and let rest for about three minutes.
Slice the steak into thin pieces and serve with the Karashi Soy Sauce. Garnish with sesame seeds and sliced scallion, if desired.