Place the rosemary and thyme sprigs on a microwave safe plate and microwave on high until brittle, about 2 minutes.
Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired preparedness, about 4 minutes per side for medium-rare. Let rest 5 minutes.
Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.
The dipping sauce of this recipe turns this strip steak into something otherworldly, namely a great Japanese style entree. This is a David Myers recipe I found Bon Appetit and it clocks in at a mere 440 calories. Not bad at all!