Ponzu Grilled Steak & Potato Salad
Nothing says Labor Day to me like grilled steak and potato salad! It’s the perfect way to say good-bye to summer for another year.
This year I decided to take a different route with my usual Labor Day cookout. An Asian route to be exact. Steak marinated in a lovely combination of Marukan’s delicious gluten free Ponzu sauce (yes! we finally have gluten free Ponzu sauce – thank you Marukan!), ginger and garlic and cooked either on an outdoor grill on stove top.
When it comes to grilling steak, you can transform a less expensive cut of meat into a masterpiece by marinating it. Marinating also helps tenderize the meat. As much as 15 minutes makes a difference but if you can, let the steak marinate in the fridge for up to 8 hours. Try not to go longer that that as your steak will start to break down too much and you will lose some of the texture. This marinade also works really well with skirt steak, just cut the cooking time down to about 2 minutes per side.
Since I was giving my steak an Asian twist, I thought how about my potato salad? Boy, am I glad I came up with that thought! This potato salad it AMAZING!
Wishing you a happy and safe Labor Day!
Ponzu Potato Salad
Servings: 4 servings
Calories: 257kcal
Ingredients
- 2 ½ cups fingerling or baby potatoes , washed and halved
- 1 tablespoon Kosher or fine sea salt
- 4 tablespoons olive oil
- 4 tablespoons Marukan Seasoned Rice Vinegar*
- 2 tablespoons Marukan Ponzu sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/3 cup mayonnaise
- 1 teaspoon Sriracha sauce
- ¾ cup diced celery – reserve some celery leaves for garnish
- ¼ cup finely diced red onion
Instructions
- Place the potatoes in a large pot with the salt and cover with cold water. Bring to a boil and cook for 10-15 minutes or until fork tender.
- While the potatoes are cooking, combine the olive oil, vinegar, ponzu sauce, garlic powder, and pepper in a small bowl and whisk well.
- When the potatoes are cooked, drain them, return to the pot, pour the sauce over and toss well to coat the potatoes in the sauce. Let sit at room temperature until cooled.
- Combine the mayonnaise and Sriracha sauce. Using a slotted spoon, remove the potatoes from the pot to a mixing bowl. Pour the mayonnaise mixture over, add the celery and red onion. Gently stir until combined. Can be served immediately or refrigerated for up to 2 days. Garnish with reserved celery leaves.
Notes
* Note - If using non-seasoned rice vinegar, add 1 teaspoon of sugar
Nutrition
Nutrition Facts
Ponzu Potato Salad
Amount Per Serving
Calories 257
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g15%
Cholesterol 3mg1%
Sodium 2102mg88%
Potassium 467mg13%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 2g2%
Protein 2g4%
Vitamin A 98IU2%
Vitamin C 21mg25%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Ponzu Grilled Steak
Servings: 4 servings
Calories: 730kcal
Ingredients
- ¾ cup Marukan Ponzu sauce
- ¼ cup grapeseed, avocado, or vegetable oil, plus more for preparing the grill or pan
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 3 cloves garlic , grated or finely minced
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 1½ - 2 pounds hanger, flap, or flank steak
- 2 green onions , thinly sliced on the diagonal
Instructions
- In a large glass measuring cup or small mixing bowl, combine the Ponzu sauce with ¼ cup oil, the sesame oil, ginger, garlic, and red pepper flakes. Pour ¾ cup of the marinade into a large resealable food storage bag. Add the honey to the rest of the marinade and reserve for later. Add the steak to the bag, squeeze out as much air as possible, seal the bag, and massage the steak a bit to get the marinade all over it.
- Let the steak sit at room temperature for a minimum of 15 minutes and up to 30 minutes or in the refrigerator for up to 8 hours. If refrigerating, remove from the fridge 30 minutes before cooking to allow the meat to come to room temperature.
- If cooking on a grill, preheat the grill to medium-high. Oil the grates well.
- Remove the meat from the marinade, discarding the marinade. Pat the meat dry on both sides. Grill meat for 4-6 minutes per side for medium rare or until it reaches an internal temperature of 125-130. Remove the steak from the pan to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- Pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Boil for about 2 minutes or until the sauce begins to thicken.
- Slice the steak across the grain, put on a serving platter, spoon the sauce over the top and top with the green onions.
- If cooking on a stove top, heat a grill pan or cast iron skillet over medium-high heat. Add 1 tablespoon oil and heat until it starts to shimmer. Add the steak and cook 4 minutes, flip and cook another 4-5 minutes or until it reaches an internal temperature of 125-130 degrees for medium rare. Remove the steak from the pan to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- Pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Boil for about 2 minutes or until the sauce begins to thicken.
- Slice the steak across the grain, put on a serving platter, spoon the sauce over the top and top with the green onions.
Nutrition
Nutrition Facts
Ponzu Grilled Steak
Amount Per Serving
Calories 730
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 20g100%
Cholesterol 238mg79%
Sodium 1220mg51%
Potassium 1379mg39%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 85g170%
Vitamin A 97IU2%
Vitamin C 2mg2%
Calcium 92mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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I and my husband love to eat grilled steak and this ponzu grilled steak looks so delicious. I can’t wait to try this.