Shichirin Sirloin
10m prep 5m cook 15m ready
Thinly sliced sirloin quickly grilled over high heat and served with a tangy ponzu-sesame dipping sauce. A simple Japanese-style dish that highlights the beef's natural flavor.
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Ingredients
- lean sirloin
- Salt
- Black pepper
- 2 tbsp ponzu
- 1/2 tsp toasted sesame oil
- 1 tsp spring onion sliced
- Sesame seeds
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 354 mg
- Iron: 5.31 mg
- Magnesium: 127 mg
- Phosphorus: 228 mg
- Potassium: 178 mg
- Zinc: 2.8 mg
Let's Cook
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Step 1.
Slice the sirloin across the grain into pieces approximately 5–7 mm thick. Do not marinate the meat; keep it plain until cooking.
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Step 2.
In a small bowl, combine 2 Tbsp ponzu, ½ tsp toasted sesame oil, 1 tsp sliced spring onion, and sesame seeds to taste. Stir well and set aside as the dipping sauce.
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Step 3.
Just before cooking, season the sirloin slices lightly with salt and black pepper on both sides. Do not season earlier, as the salt will draw out moisture.
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Step 4.
Heat a shichirin or grill to very high heat. Once hot, place the seasoned sirloin pieces on the grill and cook for roughly 30–60 seconds per side, depending on thickness and desired doneness. The pieces should develop a quick sear but remain juicy inside.
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Step 5.
While the meat cooks, have the ponzu-sesame dip ready nearby. If using yuzu-kosho, place a tiny amount on one or two pieces instead of dipping them.
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Step 6.
Eat the grilled sirloin directly from the grill, dipping each piece lightly into the ponzu mixture or enjoying the yuzu-kosho variation.
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