Yoshoku Gyuniku

Serves 4

  • 2 10 oz. New York steaks (cut into 2 pieces each)
  • Salt
  • Black pepper
  • 3 tbsp butter
  • 1 medium sweet yellow onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 tsp rice vinegar
  • 1 tbsp cooking oil
  • 2 tsp parsley (chopped)

To tenderize the steaks, lay them flat on a cutting board. Tap the steaks with the back edge of the kitchen knife to slightly tenderize. Pound the meat with the knife's flat edge 6 to 8 times on each side of the steak to flatten the meat. Season both sides of the meat with salt and pepper.

Melt 2 tablespoons of the butter in a skillet over low heat. Add the onion and garlic and cook, stirring frequently, for about 8 minutes, until the onions are translucent and caramelized and have developed their sweetness. Increase the heat to medium. Add mirin and soy sauce and cook, stirring constantly, for about 1 minute, to cook down the liquid. Add vinegar an cook, stirring constantly, for 30 seconds more. Transfer to a bowl and set aside.

Melt the remaining 1 tablespoon butter ans the oil in a large skillet over medium-high heat. When the butter has melted and started to brown, place your steaks into the skillet cooking for about 4-6 minutes, turning once for medium rare. Transfer the steaks to a cutting board and allow them to rest for 1-2 minutes before serving.

Return the skillet to medium-high heat. Add the onions and cook, stirring constantly, for about 10-15 seconds, so the onions and garlic absorb the steak juices remaining in the skillet.

Top the steaks with the onion mixture, garnish with parsley and serve immediately.



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