30 min serves 1-2

Umeboshi Plum Marinated Steak

Umeboshi is a sweet and savory plum from Japan. It gives this marinated Pre Top Sirloin pizazz!
Gluten-Free Keto

PREP: 5 min. ACTIVE: 10 min. PASSIVE: 15 min. DIFFICULTY Medium


  • 1 Pre Top Sirloin Steak, room temperature and patted dry
  • 1/3 cup ume plum vinegar
  • 1 cup tamari
  • 1/3 cup toasted sesame oil
  • 1/8 cup lime juice
  • 1/2 cup honey
  • 1/4 cup shallot, minced
  • 1 tsp red pepper flakes
  • 1 tsp ground black pepper
  • 1 Pinch Of crushed red pepper flakes
  • 1/2 tsp dijon mustard
  • 1 tbsp. pickled sushi ginger, minced, plus more for topping
  1. Whisk all marinade ingredients together in a small bowl. 
  2. Season steak on both sides with salt.
  3. Place steak and marinade in a plastic bag or in a covered bowl and chill for 15-30 minutes.  
  4. Preheat a skillet to medium-high. Slide the steak onto the hot pan and sear on both sides 4 1/2 minutes for medium-rare. Flip only once.
  5. Remove and let rest for 6 minutes. Slice against the grain and serve with greens, pickled ginger, and salty roasted mushrooms.


Amount per 100g

Recipe developed by   Chef Sarah Russo