Roasted Sesame & Ginger Steak

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One last 'normal' food post before I get back into making sweets again. This is a simple meal of seared, marinated steak and dipping sauce. I'm using leftover rib steaks for this recipe, but any tender steak well suited to pan searing will work just as well.

Not so Humble Roasted Sesame & Ginger Steak Marinade:
marinates 4 steaks
2 tablespoons sesame seeds
2 tablespoons light soy sauce
2 cloves garlic
2 inch piece ginger, peeled and roughly chopped
1 tablespoon dark soy sauce
1 teaspoon sake
1 teaspoon sugar
green onion

In a skillet over medium heat, toast the sesame seeds until they begin to brown and pop.

Add the toasted sesame seeds to a food processor with the rest of the ingredients and blend until the garlic and ginger are finely chopped. Add your steaks to a large zip-lock bag and add the marinade. Turn the bag to coat the steaks and allow to marinate in the refrigerator for 30 minutes to 2 hours.

Cook the steaks on the grill or in a hot skillet for a few minutes on each side, turning once. Slice and serve with green onions and the following dipping sauce:

1/4 cup tablespoons tamari or soy sauce
1 tablespoon black vinegar
1 tablespoon sesame oil paper thin slices of ginger

Oh and for the frilly green onions, just quickly slice... er... well let me make a quick diagram:



Make sense? A little? Well, just cut the onion into two inch lengths and cut along the lines leaving the center intact and then place in cold water for about 30 seconds until the ends curl.