Roka Akor Grilled Ribeye Wafu

With steak you want to grill really hot so you get that nice char crust on the outside," Alford explained. "Put it up top and let it rest. ~ Chef Jason Alford of Roka Akor

Yield: 2 servings

Ingredients

• 1 pound ribeye steak
• 1 white onion, pureed
• 2 Granny Smith apples, pureed
• 1/2 cup rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Combine all ingredients in large bowl and let sit for at least 30 minutes at room temperature. Reserve marinade.
2. Grill steak to desired doneness and slice into bite-size squares, discarding the bone if bone-in ribeye is used.
3. Toss in sauce (marinade) to coat.
4. Serve steak over rice or alongside vegetables, reserving any extra sauce for dipping.

Notes

* Multiply for additional quantities of beef by the pound.

Attribution

Roka Akor, Scottsdale, Arizona

Roka Akor is Scottsdale's Sushi Restaurant and Japanese Robata Grill that was recently awarded "Top 10" sushi restaurants in USA by Bon Appetit magazine