Rib-eye steak with daikon and ponzu dressing
- Preparation and cooking time
- Total time
- + resting time
- Easy
- serves 4
Ingredients
- oil
- 1 lemon, zested
- 2 × 350g rib-eye steaks, at room temperature
- 120g daikon (mooli), peeled and finely grated
- 1 tbsp chives, finely chopped
- to serve green beans
- to serve (optional) sesame seeds
ponzu dressing
- 1 lemon, ½ tbsp juice
- 1 lime, zested and 1 tbsp juice
- 2½ tbsp Japanese or soy sauce
- ½ tbsp mirin
- 3cm piece kombu seaweed
- 1 tbsp bonito flakes
- ½ lime, 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.
