Samurai Steak comes packed with the flavor of a wasabi, mustard, horseradish and garlic grilling rub for a flavor explosion without the need for a marinade.
By Sue Lau | Palatable Pastime
Samurai steak is my recipe of the day with the From Our Dinner Table group, which posts weekly on a variety of topics. This week we are sharing recipes for Labor Day suitable for grilling.
The Samurai Steak rub is something I put together when thinking of a horseradish crusted steak I had years back from a recipe site. It had a fantastic flavor but I do recall the problems with the crust trying to fall off.
I thought if I kept the flavors to a rub in this it would pack a flavor punch without that issue so all has worked out well.
Don’t be too concerned about the heat of wasabi. When mixed with other ingredients, it tones down greatly. So if you are looking for real wasabi bite, consider mixing extra powder with water into a sushi type paste and apply that after cooking, or keep it runny and use as a sauce or dip. Not sure why wasabi does that, but there it is.
I served the steaks with some small baked potatoes (it’s what came in my pandemic shopping bag) and I had mixed up some of my Caesar dressing to top some romaine that I managed to get. In all, it was a simple and satisfying supper.
Grilling for Labor Day
- Chicken Gyros by Hezzi-D’s Books and Cooks
- Greek Steak and Veggie Kabobs by A Kitchen Hoor’s Adventures
- Grilled Bacon Gouda Burger by Cheese Curd In Paradise
- Grilled Beef and Bacon Roulades by That Recipe
- Grilled Meatball Skewers by A Day in the Life on the Farm
- Grilled Shrimp and Sausage with Pineapple Skewers by Blogghetti
- Grilled Shrimp Tacos by Making Miracles
- Mixed Seafood Kabobs by Art of Natural Living
- Samurai Steak by Palatable Pastime (You are Here!)
You Might Also Like:
Samurai Steak Rub
- 3 tablespoons powdered wasabi
- 1-1/2 teaspoons dry mustard
- 3 teaspoons garlic powder
- 3 teaspoons black pepper
- 3 teaspoons salt
- 3 teaspoons onion powder
- 1/4 teaspoon cayenne pepper
- Mix rub and apply liberally to steaks. (store extra in a spice jar)
- Grill or cook steaks to 5 degrees below desired doneness, then let rest 10-15 minutes to allow the temperature to finish rising.
- Doneness Temps:
- 125°F rare
- 130°F med/rare
- 140°F med
- 150°F med/well
- 160°F well