Recipes Strip Loin Steaks with Garlic-Sake Sauce 5.0 (5,882) Add your rating & review The simple Japanese sauce for these juicy steaks from chef Kuniko Yagi is garlicky and intense, with hints of sweet carrot. Slideshow: More Steak Recipes By Kuniko Yagi Kuniko Yagi Japanese-born Kuniko Yagi is an award-winning chef and owner of Pikunico, a Southern-inspired karaage fried chicken restaurant in Los Angeles. She was the opening chef of David Myers' Hinoki & the Bird, which was named one of Bon Appetit's Top 50 New Restaurants in 2013. Kuniko competed on Bravo's Top Chef Season 10. Food & Wine's Editorial Guidelines Updated on April 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 4 to 6 Ingredients 2 tablespoons extra-virgin olive oil Four 12-ounce strip loin steaks Kosher salt Pepper 2 tablespoons finely grated fresh garlic 1/4 cup finely grated onion 1/4 cup finely grated carrot 3 tablespoons low-sodium soy sauce 3 tablespoons sake 3 tablespoons mirin Directions Preheat the oven to 425°. In a large cast-iron skillet, heat the oil. Season the steaks with salt and pepper. Cook 2 of the steaks over moderately high heat, turning once, until browned on both sides, about 5 minutes. Transfer to a plate and repeat with the remaining 2 steaks. Return all 4 to the skillet and roast in the oven for about 8 minutes, until an instant-read thermometer inserted in the thickest part of a steak registers 125° for medium-rare. Transfer the steaks to a cutting board; let rest for 10 minutes. Pour off all but 3 tablespoons of fat from the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the remaining ingredients and cook, stirring, until the sauce is slightly reduced and thickened, about 2 minutes. Thinly slice the steaks against the grain, top with the sauce and serve. Serve With Steamed white rice. Suggested Pairing Pair this steak with a bright, earthy Portuguese red. Rate it Print