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Lunch / Dinner

Grilled Steaks & Bok Choy with Wasabi Ponzu Sauce

Grilled steak and a simple starch and vegetable make a really outstanding meal. And this one, served with sushi rice, baby bok choy, and an Asian dipping sauce, requires minimal ingredients, but has maximum flavor.


Makes 4 servings (1 cup sauce)

Total Time

30 minutes

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Test Kitchen Tip

A staple in Japanese pantries, mirin is a sweet, golden rice wine that adds a light tartness to Asian dishes.


Preheat grill to medium-high. Brush grill grate with oil.

Prepare rice according to package directions, adding vinegar, salt, and zest to saucepan with rice and cooking water. Stir in scallions just before serving.

Whisk together lemon juice, soy sauce, mirin, brown sugar, and wasabi for the sauce.

Brush steaks and bok choy with oil; season with salt and pepper.

Grill steaks until a thermometer inserted into centers registers 130° for medium-rare, about 4 minutes per side. Transfer steaks to a plate, tent with foil, and let rest 5 minutes. Grill bok choy until slightly charred, 23 minutes per side. Serve steaks with rice, bok choy, and sauce.

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