Tender diced beef steak cooked in garlic infused oil and topped with grated daikon and ponzu soy sauce. This Garlic Saikoro Steak is the sort of dish that restaurants charge a small fortune for. Now with this recipe, making a fabulous steak dinner at home is much easier than you think!
Course: Main Course
Keyword: daikon, steak
Author: Namiko Chen
¾lbtenderloin steak(at room temperature)
kosher salt (Diamond Crystal; use half for table salt)
Gather all the ingredients. A stainless steel pan or cast iron pan is recommended for this recipe as steaks are required to cook on high heat. Most non-stick pans are not designed for use at high heat.
Cut off the top 2" (5 cm) of daikon (green part is sweeter while it gets bitter toward the bottom) and peel the skin.
Grate the daikon. Drain the liquid from the grated daikon and set aside.
Slice the garlic and green onion.
Trim off the fat and tendons from the steak and cut into 1 to 1 1/2" (2.5-3.5 cm) cubes.
Season the steak with salt and pepper.
Heat the oil in a large stainless steel frying pan or cast iron pan over medium heat. Fry the sliced garlic until the slices are golden brown. Reduce the heat if necessary so garlic slices do not burn. Transfer the garlic slices to a paper towel to drain excess oil. Keep the garlic infused oil in the pan.
Heat the oil over high heat until it begins to smoke. Pat dry the steak with a paper towel and place it in the pan in a single layer. Cook the steak until browned, about 1 minute. Don't move the steak until the bottom browns and releases on its own. Flip the steak over to continue cooking the other side till nicely browned. To prevent oil splatter, you can use this oil splatter guard.
Pour the sake and shake the pan to evenly distribute the wine in the pan. Then transfer to a plate if you like medium-rare steak. For a medium steak, continue cooking for 1 more minute.
To serve, place the garlic slices, grated daikon, and chopped green onion on top of the steak. Garnish with Korean chili threads. Pour ponzu sauce over the grated daikon before serving.
You can keep the leftovers in an airtight container and store in the refrigerator for 2 days and in the freezer for a month.