This grilled steak gets the matcha treatment two ways: in the marinade before cooking and in a finishing salt for serving. Marinate the steaks for one to three hours for a milder flavor and the full 12 hours for the most pronounced taste. The matcha finishing salt ups the umami of this steak to serve with sesame noodles or steamed rice. —Lynne Curry
1-inch thick rib-eye, New York strip or top sirloin steaks (about 1 pound each)
For the matcha salt
flake sea salt, such as Maldon
toasted sesame seeds, optional
In This Recipe
Whisk the matcha powder, tamari, vinegar, sesame oil, ginger and garlic in a small bowl until the matcha is completely dispersed. Put the steaks in a 1-gallon resealable plastic bag, add the marinade and seal the bag. Marinate the steak flat at room temperature for 1 hour, turning once or twice, or in the refrigerator for up to 12 hours.
Combine the flake salt with the matcha powder in a small serving dish and blend with a spoon. Add the sesame seeds, if desired, and stir to combine.
Remove the steak from the marinade and discard the excess. Pat the steak dry with paper towels, rubbing off bits of ginger and garlic, and arrange on a baking sheet. Leave at room temperature while you prepare a hot charcoal or gas grill.
When the grill is hot (about 425 degrees F), lay the steaks on the grate and grill without moving for 3 minutes. Flip the steaks and grill for another 3 minutes for medium rare, or 1 to 2 minutes longer for medium. (For medium well or well, move the steak to the coolest part of the grill or turn a gas grill to low, close the grill and cook gently until the steaks reach the doneness you prefer.)
Transfer the steaks to a platter and sprinkle with the matcha salt. Allow the steak to rest for 5 to 10 minutes before slicing and serving with a drizzle of the toasted sesame oil, if desired. Pass the additional matcha salt at the table.