2. Mixed herbs (If you use Krazy salt then you can use less dashida stock)
4. Garlic slices
Margarine (or sesame oil)
Cut the meat into easy-to-eat sizes and add them to a plastic bag along with ingredients 1-4. Leave to marinate for half a day. (Marinating in the oil will help to make a tender steak.)
Once the oil has been completely absorbed, transfer the meat to another plastic bag filled with flour and shake. (Coating the meat with flour will help stop the juices from leaking out.)
Cook in the margarine. No juices should leak out and even if you cook the meat through to the middle it won't go hard.)
If you're just cooking with the oil marinade then you can flavour this steak in any way you like. When using chicken instead you can go for an umeshiso flavour, garlic, ginger & soy sauce or curry powder & yogurt etc.
I tried a lot of combinations and thought garlic miso and kimchi & Chinese chive tasted particularly good. The possibilities are endless so try all sorts of flavours.
If you marinade the meat the day before cooking then the flavour will still be strong the next day or night after cooking.
This recipe will turn even 100 yen per 100 g beef into the best steak you ever ate!
Story Behind this Recipe
I based this recipe on Okuen-sensei's Oil Marinade Chicken recipe. I just replaced the chicken breast with beef. I did have some breast meat but it was quite dried out and I just wondered if beef would taste similar. If I eat well-done steak in a restaurant it's hard to chew and I thought cheap meat would also end up that way but somehow I made it tender.
If you use a meat that contains no oil such as Aussie beef, the beef will completely suck up an oil-based marinade and the dashi stock with it in about half a day. By dusting with flour, it provides the meat with a thin film that locks the juices and moisture within the meat.