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.
Samurai Steak
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!)
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Samurai Steak
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Samurai Steak
Samurai Steak Rub
Ingredients
- 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
Instructions
- 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
Notes
That steak is cooked perfectly and the nice thing is I can adjust the seasonings on each for our separate palates. Thanks Sue.
It is not hot like the wasabi on sushi- but it does have a horseradishy-mustard flavor. There is something weird about these that when it mixes with other things, it tones down. I’ve noticed it with Chinese mustard too- blow your head off when mixed with water, but add other things and it is a tamed lion. However, if you do look for a fiery bite, mix the wasabi with water and add it as a schmear on the finished steak. Or maybe as a compound butter.
SO much flavor you packed into that marinade – it sounds wonderful!