Sirloin Cap with Soy-Ponzu Sauce

Prepare the sauce (ponzu base) by mixing soy sauce, orange juice, lime juice, and kombu in a bowl.

Add the vinegar to the sauce and place it in the refrigerator, ensuring the kombu is fully submerged.

Remove the kombu from the ponzu sauce, strain (if necessary), and use this liquid to marinate the sirloin cap in the refrigerator.

Grill the sirloin cap. Once the meat has browned on one side, flip it to sear the other side.

Check for your desired doneness and, when it reaches the correct point, remove it from the grill and let it rest.

Slice the sirloin cap and season with salt and a little more ponzu sauce before serving.