Marinated in a mixture of Japanese ingredients, beef takes on an entirely different character. Here, the meat is transformed after just 2 hours of marinating, though Powell recommends marinating the meat for a full day to obtain even more concentrated flavors.
- ½ cup umami ponzu sauce
- ½ cup sake
- ¼ cup brown sugar
- 1 Tbsp. ginger paste
- 4 cloves garlic, minced
- Zest and juice of 1 lime
- Two 1-lb. flank or hanger steaks
- 1 Tbsp. canola oil
- 1 bunch of watercress
1. In a small bowl, whisk together the ponzu sauce, sake, brown sugar, ginger paste, garlic, and lime. Transfer the marinade to a heavy plastic bag and add the steaks. Allow the meat to marinate in the refrigerator for at least 2 hours and up to 1 day.
2. Bring the marinated meat to room temperature for 1 hour before cooking. In a cast iron skillet, heat the oil over high heat until nearly smoking. Remove the steaks from the marinade and scrape off the excess with a spoon or knife. Carefully place the steaks in the skillet and cook, undisturbed, for 4 minutes per side for medium-rare. Transfer the steaks to a cutting board and cover with aluminum foil.
3. Pour the leftover marinade into the skillet and reduce by ½ to form a thin sauce. In a medium-sized bowl, toss the watercress with the reduced sauce.
4. Slice the steak against the grain and serve with the dressed watercress.