Graze Beef New York Strip Kushiyaki
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Graze beef New York Strip Kushiyaki
Recipe by Sarah Todd
Ingredients
1 tsp garlic paste
1/2 cup mirin
1/2 cup soy sauce
1 tbsp sugar
800g graze beef
mustard sauce
30g onions
15g mustard seeds
1 tsp sesame seeds roasted
120g soy sauce
30g Squeky Gate extra virgin olive oil
1 tbsp water
30g cream (optional)
Raco pan
to serve
4 green onions, cut into 3cm lengths
micro (baby) purple shiso leaves and shichimi togarashi
steamed japanese rice
Method
For mustard, place all ingredients except for cream in a blender and blend on high speed until smooth and creamy.
Transfer the mixture into a small mixing bowl and add cream to your liking. Stir well and serve.
Place the garlic, mirin and soy sauce in a roasting dish and mix to combine. Reserve a ¼ cup of mixture to glaze at the end. Add the steak, cover with aluminium foil and marinate for 2 hours or overnight is best.
Preheat a griddle over medium to high heat. Cook the skewers, in batches, for 4–6 minutes, turning and brushing with the marinade, until charred and sticky.
Plate with shiso, shichimi togarashi, any remaining marinade and the rice, if using.
