Yoshoku Steak

Yoshoku Steak
Photo by Todd Coleman


  • 1⁄4 cup soy sauce
  • 1⁄4 cup mirin
  • Ground black pepper
  • 1 tsp. rice vinegar
  • 4 sirloin steaks (about 2 lb. total)
  • Salt
  • 1 medium Spanish onion (about 12 oz.), peeled and finely chopped
  • + 4 more ingredients
    • 2 cloves garlic, finely chopped
    • 2 tsp. chopped parsley
    • 1 Tbs. vegetable oil
    • 3 Tbs. butter

To tenderize the steaks, lay them flat on a cutting board. Tap the steaks with the back edge of a kitchen knife (the edge opposite the blade) to dig notches into the meat. Turn the knife so the flat side is facing the fillets. Pound the meat with the knife’s flat side about 6 to 8 times on each s...

View full recipe at Fine Cooking


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