Rib-eye steak with daikon and ponzu dressing

  • serves 4
  • Easy

For when you need a steak supper with a twist. Ponzu is a citrus-based sauce used as a dip or a dressing in Japanese cooking. It is often made using yuzu, but lemon can also be used. Buy kombu and bonito flakes from Asian grocers or at japancentre.com.



  • oil
  • lemon 1, zested
  • rib-eye steaks 2 × 350g, at room temperature
  • daikon (mooli) 120g, peeled and finely grated
  • chives 1 tbsp, finely chopped
  • green beans to serve
  • sesame seeds to serve (optional)

ponzu dressing

  • lemon 1, ½ tbsp juice
  • lime 1, zested and 1 tbsp juice
  • Japanese or soy sauce 2½ tbsp
  • mirin ½ tbsp
  • kombu seaweed 3cm piece
  • bonito flakes 1 tbsp
  • lime ½, zested


  • Step 1

    For the ponzu dressing, mix all the ingredients together apart from the lime zest and leave for a few hours or overnight for the flavours to mingle. Strain the liquid and add the lime zest.

  • Step 2

    Mix the oil, lemon zest and lots of seasoning on a plate, then add the steaks and rub the oil mixture over both sides.

  • Step 3

    Heat a frying pan until just smoking, turn the heat down to medium-high and cook each steak for 3 minutes on each side for medium rare. Rest for 10 minutes.

  • Step 4

    Thickly slice the steak and serve on a platter. Pour over the dressing, top with the daikon and chives and serve with green beans and a sprinkled with sesame seeds, if you like.

Nutritional Information

  • Kcals 472
  • Carbs 2.7g
  • Protein 40.3g
  • Fat 33.2g
  • Salt 1.9g
  • Fibre 0.3g