2 hours OR LESS

Marukan Ponzu Steak and Potato Salad

Our Marukan Ponzu Steak and Ponzu Potato Salad is a complete meal!

2 hours
4 Servings
Ponzu Steak:
1/4 Cup
Grapeseed or Avocado Oil
1 Tbsp
Sesame Oil
1 Tbsp
Ginger, grated
3 Cloves
Garlic, minced
1/4 tsp
Red Pepper Flakes, crushed
1 Tbsp
Honey
2 lb.
Hanger, Flap, or Flank Steak
2
Green Onions, thinly sliced on the diagonal
Ponzu Potato Salad:
2 1/2 Cups
Fingerling or Baby Potatoes, washed and halved
1 Tbsp
Kosher or Fine Sea Salt
4 Tbsp
Olive Oil
1 tsp
Garlic Powder
1 tsp
Black Pepper
1/3 Cup
Mayonnaise
1 tsp
Sriracha Sauce
3/4 Cup
Celery, diced and leaves reserved for garnish
1/4 Cup
Red Onion, finely chopped

INSTRUCTIONS

Ponzu Steak –

In a large glass measuring cup or small mixing bowl, combine the Marukan Ponzu Premium Soy Dressing with Sudachi Citrus with 1/4 Cup oil, the sesame oil, ginger, garlic, and red pepper flakes. Pour 3/4 Cup of the marinade into a large resealable food storage bag. Add the honey to the rest of the marinade and reserve for later. Add the steak to the bag, squeeze out as much air as possible, seal the bag, and massage the steak a bit to get the marinade all over it.

 

Let the steak sit at room temperature for a minimum of 15 minutes and up to 30 minutes or in the refrigerator for up to 8 hours. If refrigerating, remove from the fridge 30 minutes before cooking to allow the meat to come to room temperature.

 

If cooking on a grill – Preheat the grill to medium-high. Oil the grates well. Remove the meat from the marinade, discarding the marinade. Pat the meat dry on both sides. Grill meat for 4-6 minutes per side for medium rare or until it reaches an internal temperature of 125°-130°. Remove the steak from the pan to a cutting board, cover loosely with foil, and let rest for 10 minutes. Pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Boil for about 2 minutes or until the sauce begins to thicken. Slice the steak across the grain, put on a serving platter, spoon the sauce over the top and top with the green onions.

 

If cooking stove top – Heat a grill pan or cast iron skillet over medium-high heat. Add 1 Tbsp oil and heat until it starts to shimmer. Add the steak and cook 4 minutes, flip and cook another 4-5 minutes or until it reaches an internal temperature of 125°-130° for medium rare. Remove the steak from the pan to a cutting board, cover loosely with foil, and let rest for 10 minutes. Pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Boil for about 2 minutes or until the sauce begins to thicken. Slice the steak across the grain, put on a serving platter, spoon the sauce over the top and top with the green onions.

 

Ponzu Potato Salad –

Place the potatoes in a large pot with the salt and cover with cold water. Bring to a boil and cook for 10-15 minutes or until fork tender.

 

While the potatoes are cooking, combine the olive oil, Marukan Seasoned Rice Vinegar, Marukan Ponzu Premium Soy Dressing with Sudachi Citrus, garlic powder, and pepper in a small bowl and whisk well.

 

When the potatoes are cooked, drain them, return to the pot, pour the sauce over and toss well to coat the potatoes in the sauce. Let sit at room temperature until cooled.

 

Combine the mayonnaise and Sriracha sauce. Using a slotted spoon, remove the potatoes from the pot to a mixing bowl. Pour the mayonnaise mixture over, add the celery and red onion. Gently stir until combined. Can be served immediately or refrigerated for up to 2 day. Garnish with reserved celery leaves. Enjoy!

 

Recipe Credit: Simply Gluten Free

 

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