Japanese Steak au Poivre w/ Dijon Mushroom Sauce, Roasted Delicata Squash and Market Vegetables (for 1)

Jay’s Japanese Steak Au Poivre is a fusion dish of two classic preparations. First, sirloin steaks are hand-trimmed and marinated in a gluten-free soy sauce, ginger, garlic, brown sugar, peppercorns, and mirin (rice wine). The steaks are flash-grilled over an open fire and served with a poignant Madeira-Dijon sauce (made with roasted mushrooms, garlic, thyme, parsley, Dijon mustard, light cream, and Madeira wine (similar to sherry). 

The steaks are cooked medium-rare – we recommend reheating to the desired degree of doneness. The Dijon sauce should be gently reheated in a microwave or saucepan.