A couple of years ago, the local market a few blocks from me closed and reopened as an Asian market, 99 Ranch. Most of the 99 Ranch markets I've been to aren't exactly the cleanest but this was one was brand spanking new. I loved it. With more space, this market offered a better selection of produce, seafood, meat. The first time I saw rib-eye on sale for $5.99 per pound, I jumped at the chance to buy several steaks only to realize that they were always on sale. I still buy packs of the steaks, always trying new ways to season and flavor the beautiful cuts of meat. Tired of the classic American style steaks with horseradish cream (or A1!), I decided to mix it up today. An Asian steak with scallion walnut sauce was calling my name and I'm sure glad I listened! This dinner comes together in 30 minutes and is perfectly seasoned with a savory, nutty, slightly tart sauce. Delicious!
Asian Steak with Scallion Walnut Sauce
Rib eye steaks
- 1 lb rib eye
- 1 tablespoon soy sauce
- 1 garlic minced
- 1 tablespoon sake
- ½ teaspoon black pepper
Charred scallion sauce
- 8 scallions
- ¼ cup walnuts chopped
- 1 teaspoon garlic grated
- 1 tablespoon sherry vinegar
- 1 teaspoon Japanese hot mustard
- pinch of sugar
- ¼ cup olive oil
- salt and pepper
- Preheat oven to 350 degrees F.
- Combine soy sauce with garlic, sake and black pepper for the steaks. Add the steaks and marinate for 15 minutes at room temperature.
- Meanwhile, prepare the sauce. Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the scallions and saute until charred on both sides, about 5 minutes. Remove from heat. Chop scallions and combine with walnuts, garlic, sherry vinegar, mustard and pinch of sugar. Slowly add the olive oil, whisking constantly. Season with salt and pepper and set aside.
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the steaks and cook until browned, about 5 minutes. Flip and cook on the other side. Finish cooking in the oven until the desired degree of doneness.
- Remove steaks from the oven and let rest 10 minutes. Slice and serve with scallion sauce.
**Helpful tips and common mistakes
Whenever I buy steak, I always look for signs of marbling in the meat. Certain cuts tend to be leaner than others which means you have to extra cautious not to overcook it. Fattier cuts can be a little more forgiving since it will be more tender. Ribeye is my standard go-to but New York strip, tenderloin, and top sirloin are also great choices. Hanger steak and skirt steak are also incredibly delicious and tender on its own; imagine how much better it will be with this recipe!
While the meat is marinating, make the scallion walnut sauce. Saute the scallions and cook until slightly charred on both sides. If you're going to grill the steaks, you can also grill the scallions. Just toss them in olive oil and cook until charred.
Combine the scallions with toasted walnuts, garlic, sherry vinegar, Japanese hot mustard, a pinch of sugar, olive oil, salt, and pepper. Japanese hot mustard is slightly spicier than regular mustard, almost like a milder version of wasabi. If you can't find Japanese hot mustard, substitute it with Dijon mustard.
Sear the steaks on the stovetop, preferably in a cast iron pan, or fire them up on the grill. If your steaks are extra-thick, you'll probably want to stick them in the oven after searing it on both sides. Let the meat rest for 10 minutes to let the juices permeate before slicing. Serve the Asian steak with scallion walnut sauce and dig in while it's hot! I put a generous helping of the sauce on the steaks for extra nutty, savory, herby goodness. Quick and satisfying to say the least!
For more steak inspiration check out this roasted tritip with chimichurri recipe!