Ingredients

Four 6-ounce pieces skirt steak

Salt

1 tablespoon olive oil

1 tablespoon butter

½ cup finely grated daikon radish

½ cup finely grated carrot

½ cup finely grated yellow onion

½ cup soy sauce

½ cup mirin rice wine

½ cup sake

2 baby turnips, thinly sliced

2 scallions, thinly sliced on the diagonal

Preparation

  1. . Season steaks with salt. Set a large, heavy pan over medium-high heat. Once pan is very hot, add oil. Lay steaks into pan and cook until well caramelized on both sides and medium-rare within, about 3 minutes per side. Set steaks aside on a cutting board.

  2. Make steak sauce: Add butter to a medium sauté pan over medium-high heat. Once butter has melted, stir in daikon, carrots and onions. Sauté vegetables until slightly wilted, about 3 minutes. Add soy sauce, mirin and sake to pan. Increase heat slightly and simmer until sauce reduces and alcohol cooks off, about 8 minutes.

  3. Slice steaks across the grain into ½-inch-thick pieces. Divide meat among four plates, spoon warm sauce overtop and garnish with sliced turnips and scallions. Serve immediately.