Shio-Koji Beef Steak

Name: Shio-Koji Beef Steak
Yield: 3 servings
Cuisine: American
Ingredients: 4 pieces Beef Steak; 4 tbsp Shio-koji; 3 tsp Grainy mustard; 5 tsp Olive oil

cookpad.japan @cookpad_jp

For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead.

Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa

For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead.

Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa

cookpad.japan @cookpad_jp

For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead.

Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa

For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead.

Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa

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Ingredients

3 servings

4pieces Beef Steak
4 tbspShio-koji
Mustard sauce
3 tspGrainy mustard
5 tspOlive oil

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Steps

1

Spread 2 tablespoons of shio-koji over a shallow dish.
2

Cover with gauze, then set the beef on top.
3

Put another layer of gauze over the meat, then cover with the remaining 2 tablespoons of shio-koji.
4

Let it sit for 30 minutes. The beef will look redder.
5

Set a grill or fish roaster on high heat for two minutes. Then, put the meat in and cook. It's ready when both sides are crispy.
6

Put the grainy mustard and olive oil in a bowl.
7

Combine.
8

Cut the beef diagonally into easy-to-eat pieces, then transfer to a plate and top with the sauce. If you cook it until it's medium, the inside should still be faintly pink when sliced.
9

This is the yuzu pepper paste version.