You know what’s awesome about grilling steaks?! It’s quicker than ordering and picking up takeout and when you serve it, it’s ultra-impressive and only you have to know that it was too easy! Weekend or weeknight, this is a crowd pleaser.
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 strip steaks (about 1” thick, 1.5 lbs total), cut in half crosswise, room temperature
- 1 T olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup ponzu
- 1/4 cup finely grated carrot
- 1/4 cup finely grated daikon
Heat grill to medium-high.
Microwave the rosemary and thyme on high until brittle, about 2 minutes.
Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere.
Grill steaks, about 4 minutes per side for medium-rare.
Let rest 5 minutes.
Meanwhile, mix ponzu, carrot and daikon in a small bowl.
Serve steaks with the dipping sauce.