By Seth Fera-Schanes
It’s Summer so there are only two things you need to concern yourself with; some type of fire powered grilling device and ingredients to sear over aforementioned fire. If you live in New York, there are actually designated areas you can bbq in the city. You can also make due with a broiler in your oven or grill pan.
The Ponzu in this marinade has a salty-citrus flavor that pairs well with the heat from the Italian peppers.
I cut the meat before grilling because I wanted to replicate a Korean BBQ experience where sliced raw meat is brought to you and you cook it on a grill in the middle of your table.
Serving size: 4
Prep time: 24 hours
Cook time: 2-3 minutes
1.5-2 lb – New York Strip
Ponzu sauce (available at local grocery stores)
10-20 Hot Italian Peppers – jarred in olive oil
Scallions for garnish
Cut steak against the grain into 1/2-1 cm pieces. Place in bowl and add approximately 1 cup of Ponzu sauce and hot peppers with some of the oil. You can use a fork to pierce the meat to tenderize but this step is not required. Cover and place in refrigerator for 8-24 hours.
15 minutes before cooking, remove from refrigerator and use a paper towel to remove excess marinade. You can add a little salt before cooking. I think the Ponzu has enough salt and don’t add extra.
Heat grill or grill pan on high heat. Place pieces on grill and cook for about 30 seconds per side (can cook longer per side depending on desired doneness)
Plate and top with diced scallions. Serve with a side of rice and grilled vegetables.