Rib-eye steak with daikon and ponzu dressing

Name: Rib-eye steak with daikon and ponzu dressing
Total time: 40 min
Ingredients: lemon 1, zested; 2 × 350g, at room temperature; 120g, peeled and finely grated; 1 tbsp, finely chopped; to serve; to serve (optional); 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

40 minutes + resting time
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.

March 25, 2015 at 3:05 pm

Ingredients

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

Method

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.