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Samurai Steak

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

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.

Samurai Steak

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.

From Our Dinner Table

Grilling for Labor Day

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Samurai Steak

Samurai Steak

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Samurai Steak

Samurai Steak Rub

Sue Lau
Prep Time 10 mins
Cook Time 12 mins
Course Main Dish
Cuisine American
Servings 9 tablespoons 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

From the kitchen of palatablepastime.com
Keyword steak rub

Samurai Steak

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8 responses

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    • 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.

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