Rub steak on all sides with spice rub to taste. Allow to stand at room temperature, uncovered, 1 hour. Over very hot fire, heavily sear steak on all its surfaces, 2 minutes. (Thick steaks will have four surfaces.) Heat should penetrate only outer layer of meat but searing should be done close to very high heat. Remove meat from grill and allow to cool at least 20 minutes before serving. Cover and refrigerate up to 2 days if desired, then bring out 1 hour before serving to remove chill. Slice meat paper-thin and arrange on platter with soy sauce, pickled ginger and wasabi mixed with water. Posted to MC-Recipe Digest V1 #838 by firstname.lastname@example.org (valerie) on Oct 12, 1997
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|Serving Size: 1 Appetizer (365g)|
|Recipe Makes: 4|
|Calories from Fat: 140 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 53.3mg||16 %|
|Sodium 1444.2mg||50 %|
|Potassium 764.1mg||20 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 11g|
|Protein 26.3g||38 %|
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Calories per serving: 301
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