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45 min serves 6-8

New York Strip Steak with Ponzu Sauce

Aguachile is Mexico’s zesty, herb-packed cousin to ceviche—bright citrus, fresh herbs, and crisp veggies layered with perfectly grilled New York strip. The tangy ponzu ties it all together, and you’ll have extra sauce to keep in the fridge for flavor emergencies. (You can keeps in fridge for 1 week.
New York Strip Steak with Ponzu Sauce

ACTIVE: 20 min. DIFFICULTY Medium

45 min serves 6-8
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Ingredients:

  • 1-10 ounce Pre New York Strip Steak
  • 1 cup low sodium soy sauce
  • 1 cup orange juice, freshly squeezed (about 3 oranges)
  • 1 cup fresh cilantro, washed and stemmed, divided
  • 7 tablespoons of water, divided
  • 1/4 cup rice vinegar
  • 2 tablespoons Thai seasoning paste 
  • 1 tablespoon cornstarch
  • 5 tomatillos, husks removed and thinly sliced crosswise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 2 small persian cucumbers, unpeeled, sliced very thin using a mandolin
  • 1/3 cup red onion, sliced very thinly
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

 

  1. For ponzu: Add soy sauce, orange juice, 1/2 cup of the cilantro leaves, 5 tablespoons of the water, rice vinegar, and thai seasoning paste to a blender or food processor and blend until smooth, about 1 minute.

     

  2. Transfer the mixture to a small saucepan and bring to a simmer over medium heat. Cook about 10 minutes, being careful not to let liquid come to a rolling boil. Remove from heat and set aside.

     

  3. Put tomatillo slices on a sheet pan and sprinkle evenly with 1/2 teaspoon of salt. In a small bowl, mix red wine vinegar and sugar until sugar is dissolved. Add cucumbers and onions and toss to coat.

     

  4. Return sauce to stove and bring to a simmer over medium heat. Add corstarch to remaining 2 tablespoons of water and mix to make slurry.  Add slurry to sauce and stir constantly until slightly thickened, about 5 minutes. Remove heat and let cool.

     

  5. Cook steak to desired doneness in a cast iron pan or grill.

     

  6. Scatter tomatillo slices on a platter and toss with dressed cucumber onion mix. Drizzle with ponzu sauce. Slice steak across the grain and place on top, sprikle cilantro, remaining 1/2 teaspoon salt, and pepper.

Instructions

New York Strip Steak with Ponzu Sauce
show nutrition +

Amount per 100g

  • 710g

    1 serving

  • 437kcal

    Calories

  • 56.56g

    Protein

  • 644mg

    Sodium

  • 4.8g

    Fiber

  • 7.22g

    Fat

  • 37.62g

    Carbohydrates

  • 18.73g

    Sugar

Nutrition is approximate.

Recipe developed by   Jennifer Borchardt