Seared NY strip sliced thin over a bowl of hot rice, topped with finely chopped scallions in a yuzu kosho, soy and lemon dressing and finished with a raw egg yolk.

Ingredients

For the steak

• 1 NY strip steak
• Salt and pepper
• Neutral oil, for searing

For the scallion sauce

• ½ cup scallions, finely chopped
• 1 tsp yuzu kosho
• 1 tsp soy sauce
• ½ tsp sugar
• 1 Tbsp olive oil
• 1 lemon wedge
• Cracked black pepper

For serving

• Hot rice
• 1 egg yolk per bowl

Instructions

1. Season the steak with salt and pepper. Sear it in a little neutral oil in a skillet over medium-high heat until it’s cooked how you like it, then set it aside to rest.
2. Chop the scallions as finely as you can.
3. In a bowl, whisk together the yuzu kosho, soy sauce, sugar, olive oil, a squeeze of the lemon wedge and some cracked black pepper.
4. Add the scallions and gently mix to coat them in the sauce.
5. Thinly slice the steak and lay it across bowls of hot rice. Add a spoonful of the scallion mixture and finish each bowl with a raw egg yolk.

Notes & substitutions