Grilled Beef with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Tender ribeye steak paired with crispy grilled daikon radish creates this amazing contrast of textures, and the ginger soy glaze ties everything together beautifully. Daikon is packed with vitamin C and supports digestion, so you're getting something wholesome alongside that delicious beef. The best part is that most of these ingredients are probably already in your pantry, making this both simple and budget friendly.
Ella x
Ingredients
- ¾ kgbeef ribeye steak(cut into 1-inch thick slices)
- 1 largedaikon radish(peeled and sliced into 1/2-inch thick rounds)
- 3 tbspsoy sauce
- 2 tbspfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tbspsesame oil
- 1 tbsprice vinegar
- 1 tspbrown sugar
- 2 tbspvegetable oil(for grilling)
- 3green onions(sliced thin)
- 2 tbspsesame seeds(toasted)
- 1 tspblack pepper
- 1 tspsea salt
Detail level
Instructions
- 1
Prepare the glaze by whisking together soy sauce, minced ginger, minced garlic, sesame oil, rice vinegar, and brown sugar in a small bowl. Set aside to allow flavors to meld.
Tip: Make the glaze while your grill heats for maximum flavor development.
- 2
Season beef slices generously on both sides with sea salt and black pepper, allowing the seasoning to adhere for at least 5 minutes.
Tip: Room temperature beef cooks more evenly than cold beef from the refrigerator.
- 3
Preheat your grill to high heat (around 450°F). Lightly brush daikon rounds on both sides with vegetable oil and season with salt and pepper.
Tip: Oiling the daikon prevents sticking and helps achieve a nice caramelized exterior.
- 4
Place daikon rounds on the grill and cook for 4-5 minutes per side until golden brown with slight char marks and tender when pierced with a fork. Transfer to a serving platter.
Tip: Don't move the daikon too much while cooking; let it develop a caramelized crust.
- 5
Reduce grill heat to medium-high and lightly oil the grates. Grill beef slices for 3-4 minutes on the first side for medium-rare, then flip and cook another 2-3 minutes on the second side.
Tip: Lower heat prevents the exterior from burning while the inside remains undercooked.
- 6
Remove beef from grill and immediately brush both sides generously with the prepared glaze, allowing it to coat evenly and caramelize slightly from the residual heat.
Tip: Applying glaze while beef is hot helps it absorb and stick to the meat better.
- 7
Arrange grilled beef slices over the daikon rounds on the serving platter, then drizzle any remaining glaze over the entire dish.
Tip: Let the beef rest for 2 minutes before serving to retain its juices.
- 8
Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately while still warm.
Tip: Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes to enhance their nutty flavor.
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