Morimoto’s Wagyu New York Strip Steak
Williams Sonoma has partnered with renowned chef Masaharu Morimoto to create an exclusive yakiniku sauce, a vibrant blend of ginger and soy. Famous for his innovative culinary style and unique fusion flavors, the Iron Chef has opened numerous restaurants around the world. The sauce makes an excellent marinade and adds deep flavor when grilling salmon, vegetables and beef, as in his recipe for tender Wagyu New York strip steak. If you like, grill some vegetables, such as halved small turnips, to serve alongside.
Ingredients:
- 1 Wagyu New York strip steak, about 9 oz. (280 g)
- Kosher salt and freshly ground pepper
- 1 1/2 Tbs. canola or other neutral oil
- 1/4 cup plus 2 Tbs. (3 1/4 oz./100 g) Morimoto x Williams Sonoma Yakiniku Sauce
Directions:
Remove the steak from the refrigerator and let stand at room temperature for 20 to 30 minutes. Season the steak on both sides with salt and pepper. In a fry pan over high heat, warm the oil.
Place the steak in the pan and cook until nicely seared. Flip the steak over and add the yakiniku sauce to the steak. Cook the steak in the sauce, turning it every 30 seconds to 1 minute, until cooked to the desired doneness.Transfer to a plate and serve immediately. Serves 1.
Recipe courtesy of restaurateur and Iron Chef Masaharu Morimoto
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