Strip Steak with Japanese Dipping Sauce

Ingredients

• 0.3 cup carrots finely grated
• 0.3 cup daikon white finely grated (Japanese radish)
• 4 servings kosher salt freshly ground
• 1 tablespoon olive oil 
• 0.5 cup ponzu 
• 2 sprigs rosemary plus leaves for serving
• 2  strip steaks thick cut in half crosswise, room temperature
• 2 sprigs thyme plus leaves for serving

Equipment

• bowl
• grill
• microwave

Directions

1. Prepare grill for medium-high heat.
2. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.
3. Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare.
4. Let rest 5 minutes.
5. Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.
6. Per serving: 440 calories, 29 g fat, 0 g fiber
7. Bon Appétit