Shichimi Grilled Strip Steak Recipe

Marinate

Pat steaks dry with paper towel. In a shallow dish, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp grated ginger, 1 tsp minced garlic, 1 tbsp brown sugar, 1 tbsp neutral oil, and 1 tbsp rice vinegar. Reserve 2 tbsp of this mixture for later to help build the glaze. Place steaks in the dish and turn to coat. Cover and refrigerate for 30–60 minutes (room temperature for 20 minutes before cooking if time allows).

Season

Remove steaks from marinade and pat lightly dry; season both sides with 2 tsp shichimi togarashi, 1 tsp kosher salt, and 1/2 tsp black pepper. Let rest 10–15 minutes at room temperature while preparing other components.

Grill or Pan-Sear

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Brush grill grates or skillet lightly with oil. Sear steaks 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), depending on thickness. During the last 1–2 minutes of cooking, brush the steaks with the reserved 2 tbsp marinade to begin glazing. Remove steaks to a cutting board and tent loosely with foil; rest 5–7 minutes (temperature will rise to medium-rare to medium).

While steaks rest, make the glaze. In a small saucepan over medium heat combine 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp grated ginger, 1 tbsp rice vinegar, and 1/2 tsp sesame oil. Stir and bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tbsp water to form a slurry; whisk into the simmering sauce and cook 1 minute until slightly thickened. Remove from heat. Taste and adjust sweetness or acid if needed. Keep warm.

Prepare Potatoes

Place grated potatoes in a clean kitchen towel and squeeze over a bowl to remove excess moisture—this helps them become crispy. Transfer potatoes to a mixing bowl.

Mix

To the grated potatoes add 2 tbsp sliced green onion, 1 tsp wasabi paste, 2 tbsp flour, 1 lightly beaten egg, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until combined; if mixture seems very loose, add up to 1 more tablespoon flour.

Form & Fry

Heat a large nonstick skillet over medium-high heat and add 3 tbsp neutral oil and 1 tbsp butter. Scoop 1/2 cup portions of the potato mixture and shape into flattened patties about 3 inches across. Fry in batches without overcrowding, 3–4 minutes per side, until deep golden brown and crisp. Adjust heat as needed so they brown evenly. Transfer to a paper-towel-lined plate and season lightly with salt. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Bring 1 cup of water to a simmer in a medium pot fitted with a steamer basket. Add 12 broccolini stems, sprinkle 1/4 tsp kosher salt over them, cover, and steam 4–5 minutes until stems are bright green and tender-crisp. Remove and toss, if desired, with 1/2 tsp sesame oil and a squeeze of 1/2 lemon. Keep warm.

Slice steaks against the grain into 1/4-inch thick slices. Arrange 1 potato cake per plate, place several slices of steak fanned alongside, and tuck steamed broccolini to the side.

Spoon the warm sweet ginger soy glaze over the sliced steak (about 1–2 tbsp per steak) and sprinkle with 1 tsp toasted sesame seeds, 1 tbsp thinly sliced scallions, and microgreens if using. Serve immediately.