The photos don't do it justice showing how delicious the steak and grated onion sauce combo can be. So please don't let the darkened sauce all over fool you, that brownish color actually holds the key to flavors. That means I've cooked the grated onion enough, fully brought out the sweetness from the onion, also fully bound the ingredients with seasonings.
Steak with Japanese grated onion sauce 香煎牛排佐和風洋蔥醬 -
Ingredients?
- 1 medium thickness steak
- 1 onion (I used white onion)
- 1 garlic clove
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Small bundle cilantro
- 2 tablespoons ponzu sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Some salt
- Some black pepper
How?
Let the steak rest under room temperature for at least 10 minutes. Salt and pepper on both sides.
Chop the cilantro. Peel and grate half of the onion, set aside for later use.
Have a bowl ready and in there add one peeled and grated garlic, 2 tablespoons of ponzu sauce, 1 tablespoon of soy sauce, and 1 teaspoon of honey. Mix till blended.
Have a pan ready, for steak I would say preferably stainless steel or cast iron. Drizzle 1 tablespoon of olive oile and add in 2 tablespoons of unsalted butter. Switch to medium to medium high heat and wait till the butter nearly all melted.
Transfer the steak over. Don't move it around at first, just wait till the bottom gets a good sear. Meanwhile you can tilt the pan and baste the top with melted butter. Anyways, just prepare a steak like what you'd normally do.
Once the steak is ready and reaches your desired doneness, remove to a cutting board and let the steak rest for 5 to 10 minutes. After that, slice and transfer to serving plate.
Still using the same pan with residual oil, now switch to medium heat. Add in grated onion and cook till slightly darkened.
Pour in the sauce mixture. Stir and cook till the sauce has been reduced a bit, the color will darken even more. Pour that sauce all over sliced steak and garnish with chopped cilantro.
I used stainless steel pan this time. However, if you've been visiting my blog then you'll know that I often use non-stick pan instead. First of all, different pan works better for certain dishes, so I usually use either stainless steel or cast iron when cooking steak.
Then let's talk about non-stick cookware. There are some voices regarding the dangers of non-stick pan. Especially when use in very high heat or the surface got scratches, some toxic can be released as a result.
However, the non-stick cookware are so easy to work with, easy cleaning too, so such material is still favored by many people, I myself as one. My point is you have to know what you're dealing with, making sure to use the right utensils like a wooden spatula when handling it, then you can enjoy the goods of non-stick cookware without any health hazards.
As a result, I'm not against non-stick cookware at all, just the person who uses it have to know how to handle the cookware correctly. And be "generous" to toss the scratched non-stick cookware away. Don't be like one or two scratches are ok, strictly follow the rules then you can be worry-free to use whatever works the best for you in the kitchen.
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