It is no secret that I love Asian cuisine and tropical-flavored cooking.
So you might think Ponzu would be a household name in my home.
However, it was not my fetish for exotic recipes and ingredients that introduced me to this delicacy. My first Ponzu date happened by accident, when I was shopping for Japanese soy sauce in a food mart in California. It was not until I got back home that I realized what was in my shopping cart was not soy sauce but ponzu sauce. WTF is that, I asked?
This was the start of my love affair with this mouth watering Japanese citrus sauce. I usually refer to Ponzu as “soy sauce on orange alert’ since the main ingredients are soy sauce and oranges. With a powerful fruit and sweet punch, this is the perfect sauce for any barbecue or stir-fry.
The Japanese have a unique approach of less-is-more when it comes to cooking.
Ponzu grilled steak is proof of this exquisite culture when it comes to the kitchen.
All you need to make this dish is a bowl of Ponzu, a good lean piece of meat and a hot grill or flat iron pan on full white-hot alert.
The flavors blend perfectly and the combination will send your taste buds into a frenzy. At home, I have my husband and two kids who I make this dish for.
It is also perfect for parties, especially when served family-style (in slices) with ponzu sauce cascading off the steak and some extra for dipping.
Something about a Ponzu steak cooked on a grill just screams summer!
Delicious when served with a salad of broccoli slaw as an ingredient or with sesame noodles and peanut Asian dressing.
- A quarter cup of orange juice
- Half a cup of ponzu
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 2 roughly chopped cloves garlic
- 1 tablespoon of vegetable oil or canola
- 2 lbs of flank meat, preferably New York Strip
- 1 pinch of freshly black pepper
- Combine all the ingredients except the meat in a glass bowl and whisk until they are thoroughly mixed. Taste and if necessary adjust seasoning with more vinegar or honey
- Place your steak in a Ziploc bag. Pour the ponzu mixture inside, seal and refrigerate the bag for about 4 hours.
- When ready to start your cooking, heat your broiler or grill to high. While this is happening, the meat should be removed from the refrigerator and allowed to cool to room temperature.
- Cook each side for 4 minutes while occasionally brushing with the marinade.
- Once done, the meat is to be removed from the grill or broiler and allowed to sit for about 10-15 minutes while being covered with aluminum foil before slicing.
Serve and enjoy the dish to experience a taste of Japanese cooking