GRILLED OMUGI STRIPLOIN WITH YAKINIKU SAUCE AND RADISH

INGREDIENTS:
4 x 180g striploin steaks
2 Tbsp sesame oil
sea salt flakes and freshly-ground white pepper
½ cup soy sauce
¼ cup yuzu juice
¼ cup mirin
¼ cup dark brown sugar
1 tsp ground dried mandarin peel
1 Tbsp sesame seeds, toasted and ground
1 Tbsp sesame seeds, toasted
10cm piece daikon radish, shaved
4 green shallots, sliced into very thin strips
½ red onion, shaved
4cm piece ginger, cut into very fine batons

METHOD:
1) Drizzle the steaks with 1 Tbsp sesame oil and season with salt and pepper. Set aside.
2) Combine the soy sauce, yuzu juice, mirin, dark brown sugar and dried mandarin peel in a small saucepan and simmer gently until reduced by half. Mix in the ground sesame seeds and toasted sesame seeds.
3) Cook the steaks over a hot barbecue grill for 6 minutes, turning regularly, until medium. Rest briefly, then slice very finely. Toss the radish, shallots, onion and ginger, then serve with the sliced steaks and sauce.

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