Best Sesame Steak Recipes

JAPANESE SESAME STEAK SAUCE

Steps:

• Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

GRILLED SESAME STEAK

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

NIF'S COPYCAT JAPANESE VILLAGE SESAME STEAK SAUCE

Steps:

• In a medium bowl, stir water into dry mustard until smooth.
• Add the soya sauce and vegetable oil to mustard. Stir and then pour into blender.
• Add sesame seeds, garlic and onion to blender and blend for 2 minutes on low and then 2 minutes on high. It should be quite smooth when finished.
• This would typically be served cold or at room temperature.

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING

Steps:

• Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
• Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
• Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
• Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

GRILLED SESAME FLANK STEAK

Steps:

• 1. Combine all marinade ingredients in a bowl, whisking to emulsify.
• 2. Place the marinade in two separate gallon-sized Ziploc bags. Add one flank steak to each bag. Zip bags closed and shake to evenly coat the meat. Then place in a metal pan and into the fridge. Marinate the steak overnight turning several times to evenly coat the meat.
• 3. Preheated the grill to medium-high heat (375 F).
• 4. First sear the flank steak on each side, approximately 1-2 minutes per side.
• 5. Continue cooking 6 minutes per side, turning once.
• 6. When the internal temperature reaches desired doneness, remove from grill and rest of at least 8-10 minutes under a piece of aluminum foil tented over the top. Resting allows the juices to pull back into the meat before carving.

SESAME STEAK STIR-FRY

Steps:

• Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss.
• Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.
• Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.
• Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.

SESAME FLANK STEAK

Steps:

• Score steak and place in a large shallow glass container. Combine the remaining ingredients; pour over meat. Cover and refrigerate for 4 hours or over night. Drain and discard marinade. , Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice across the grain.

SEARED SESAME SCALLOPS AND TERIYAKI STEAK WITH SEARED CABBAGE SALAD

Steps:

• Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
• Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
• Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
• Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
• Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

SESAME-GINGER STEAK SALAD

Steps:

• Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette.

GINGER & SESAME MARINATED STEAK

Steps:

• Whisk together ingredients for marinade and pour into a zip lock bag.
• Salt and pepper both sides of steak, to taste.
• Add the steak to bag and marinate in the fridge for 20 minutes to 1 hour.
• Preheat broiler.
• (I like to bring the steak to room temperature before I cook it).
• Remove steak from bag into a shallow baking dish along with extra marinade.
• Cook steak under broiler until done to your liking (about 5 minutes per side for medium rare, 7-8 minutes for closer to medium).
• Let steak rest under foil about 5 minutes before serving.

GRILLED SESAME TUNA STEAK

Steps:

• While this recipe prescribes 6 oz of tuna, larger or smaller steaks may be used. If you find more guests at your table, simply multiply the ingredients by the number of guests. This is a messy operation, so expect to have some wasted seeds and teryaki.
• Marinade tuna in teryaki for at least 20 minutes but no more than 2 hours.
• Coat steaks after marinade in sesame seeds.
• Preheat grill on high while steaks are marinading.
• Place steaks on preheated grill.
• Grill for 3 minutes on each side.
• Use tongs or spatula to turn steaks.

CHINESE FIVE-SPICE STEAK WITH ORANGES AND SESAME BROCCOLINI

Steps:

• Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
• Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
• Heat vegetable oil in a large heavy skillet (preferably cast iron) over high. Cook steak, turning often, until browned on all sides and an instant-read thermometer inserted into the center registers 130˚F for medium-rare, 15-20 minutes total. After steak has cooked for about 5 minutes, nestle orange halves cut side down around steak and cook until well browned, about 5 minutes. Transfer oranges to a plate. Transfer steak to a cutting board and let rest 10 minutes before slicing.
• Arrange broccolini in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Transfer to a large bowl. Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
• Transfer steak to a platter. Arrange broccolini mixture alongside. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.

SESAME LIME STEAK WRAPS

Steps:

• Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
• Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
• Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

SESAME STEAK KABOBS

Steps:

• Soak bamboo skewers in water for 30 minutes.
• In a medium bowl, whisk together the soy sauce, garlic, oil, gingerroot, sugar, vinegar, sesame seeds, and pepper.
• Add steak and marinate for 30 minutes, chilled.
• Pre-cook the mushrooms by heating skillet at medium-high.
• Add olive oil, mushrooms, and rosemary.
• Cook for about 5 minutes.
• After marination, thread the screwers by alternating the steak cubes, red peppers, and partially cooked mushrooms.
• Grill the kebabs on medium-high heat for 6 minutes.
• Flip, baste with left over marinade, and cook for another 6 minutes.

STEAK SPINACH SESAME SALAD

Steps:

• Boil the beef broth with the chopped steak-umms until cooked and reduced to 1/4 cup. If using roast beef, you don't need to cook it, just chop and add it to the cooked broth.
• Whisk sesame oil, lemon juice, tahini, and soy sauce together.
• Add ginger and stock.
• Put spinach, red onion, and mushrooms in a bowl.
• Add tomatoes.
• Pour dressing on.
• Grind in pepper.
• Toss; sprinkle sesame seeds on top.

SESAME-PEPPER FLANK STEAK

Steps:

• In a shallow dish, combine the first 8 ingredients. Score the surface of the beef with shallow diagonal cuts, making diamond shapes; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain.

SOY & SESAME STEAK NOODLE STIR FRY

Steps:

• Make sure you have a large pot of salted water at boiling point over a high heat. Have a frying pan over a high heat also.
• Add the noodles to the saucepan of boiling water for 3 to 4 minutes, then drain.
• While the noodles are cooking add 2 tablespoons of the oil to the frying pan, season the beef and sprinkle with half the sesame seeds. Add to the pan and fry for 30 seconds on each side just enough for it to turn brown and nicely char. Set aside on a plate.
• Add the remaining tablespoon of oil to the pan along with the vegetables and toss over high heat to soften them slightly. Add a splash of water along with the rice wine vinegar, soy sauce and oyster sauce let them steam for a minute then return the beef to the pan and toss along with the drained noodles. Serve with the cilantro leaves and mint over the top and remaining sesame seeds.

SESAME GARLIC SIRLOIN STEAK

Steps:

• mix first 5 ingrediants together and place 1/2 the marinade with steaks in a gallon size zip lock bag.
• Reserve the other 1/2 for noodles.
• Marinade for at least 2 hours.
• Heat broiler, place steaks on broiler pan brushing 1/2 of the marinade from the bag over the steaks.
• Broil 4-6 inches from the heat. Broiling 8-10 minutes for medium rare or till desired doneness, turning only once and brushing the other side with the other 1/2 of marinade from the bag.
• Place the reserved marinade that was not used with the steaks in the bottom of a large bowl.
• Place hot cooked noodles on top and toss till well coated.
• After steaks have been allowed to rest for a minute slice into strips and place over noodles.
• Sprinkle with cilantro green onions and sesame seeds.

SESAME SIRLOIN STEAK

Steps:

• In a shallow dish, combine the soy sauce, sesame seeds, garlic, oil, brown sugar, pepper and hot pepper sauce. Pierce steak on both sides with a fork; place in dish and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill the steak, covered, over medium heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

GINGER-SESAME SOBA NOODLE SALAD WITH SEARED WAGYU STEAK

Steps:

• PREPARING THE DRESSING: In a small bowl, mix together all of the dressing ingredients (soy sauce, lime juice, lime zest, fish sauce, sesame oil, chile oil, minced ginger root, and grated palm sugar). Reserve. NOTE: The flavor will build over time. Taste the dressing right before applying it to the noodles, and season if necessary.
• PREPARING THE SOBA NOODLES: Cook the soba noodles according to package directions. Drain the noodles, and run them under cold water. Reserve.
• PREPARING THE WAGYU STEAK AND BABY BOK CHOY: Heat a large cast iron skillet on medium-high heat. Add in the grapeseed oil and sesame oil. Season the Miyazakigyu Wagyu picanha with kosher salt and freshly ground black pepper. Once the skillet is slightly smoking, add in the Wagyu steak. Sear for 3 minutes on each side (for medium-rare finish). Once seared, place the seared Wagyu steak on a cutting board. Allow it to rest for 10 minutes. Lower the temperature to medium, and place the baby bok choy cut-side-down in the skillet. Cook until the baby bok choy starts to brown. Then, turn it over, and cook the other side. Reserve.
• PREPARING THE SALAD: Once the Miyazakigyu Wagyu steak has rested, cut it against the grain into thin, bite-size pieces. Mix the cooked soba noodles with the julienned carrot, cut green onions, and radish slices. Pour half of the dressing over the noodles, and mix well.
• FINAL STEPS: Divide the salad between bowls. Place the Miyazakigyu Wagyu steak slices and baby bok choy on top of each salad bowl. Serve the soba noodle and Miyazakigyu Wagyu steak salad with extra dressing on the side. Enjoy!