Ingredients

• 2 sprigs rosemary plus leaves for serving
• 2 sprigs thyme plus leaves for serving
• 2 strip steaks (about 1" thick; 1 1/2 pounds total), cut in half crosswise, room temperature
• 1 tablespoon olive oil
• Kosher salt, freshly ground pepper
• 1/2 cup ponzu
• 1/4 cup finely grated carrot
• 1/4 cup finely grated daikon (Japanese white radish)

Instructions

1. Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.
2. Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes.
3. Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.