Readers of The Bitten Word cooked every recipe in the September 2013 Bon Appetit magazine. Here's their take on Strip Steak with Japanese Dipping Sauce.
Long: This was a surprisingly quick-to-put-together and tasty main course that could totally be a good remedy to weeknight dinner rut. The drying of the herbs in the microwave makes it easier to separate them from their stems, but I think it's totally okay to use dried herbs (or just chop the herbs fresh) next time since that's essentially what the microwave step accomplishes. The star of the dish is definitely the dipping sauce. The ponzu and daikon combination is tart and refreshing, and the carrot adds a mild sweetness. Because the sauce really takes center stage and the meat is just the vessel to carry the sauce, next time I would make this with a more economical skirt steak rather than the pricier strip steak. Also, the recipe as written makes too much dipping sauce, and we were already drenching our steaks with the sauce. I would halve the dipping sauce recipe next time.
Laura: Without question, this was a tasty, simple, and hearty dinner. Microwaving the fresh herbs to dry them worked like a charm and the results were more flavorful than store-bought dried herbs. The ponzu dipping sauce with carrots and daikon was ridiculously easy to put together and it packed an exciting, salty, sweet-tart punch. My only small gripe was that the ponzu sauce nearly overpowered the herb flavors. Next time, I'd up the quantities of the herb rub (to ensure the flavors came through with the ponzu) or skip the rub altogether.
Amanda: This was as expected: tasty, with flavors that worked...but was far from my favorite steak preparation.
Janice M.: This recipe was a hit with everyone who had it -- even our daughter who doesn't eat red meat very often. The dipping sauce had an amazing sweet~tart flavor with a mild kick that paired well with the strip steak (and chicken we also grilled that evening).
g-a: Herb rub was easy and tasty but response to the ponzu sauce ranged from More, please (fresh, salty, sweet, good with grilled asparagus) to Never! (leave my steak alone and where's my ribeye?). I liked it, and I'm the cook.
Nora Mann: Easy, delicious and an interesting blend of flavors.
Get the Strip Steak with Japanese Dipping Sauce recipe at Bon Appétit
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