Olive Magazine

Rib-eye steak with daikon and ponzu dressing

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
    • + resting time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal472
fat33.2g
saturates0g
carbs2.7g
sugars0g
fibre0.3g
protein40.3g
salt1.9g
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Try this Japanese-style rib-eye steak, then check out our pan-fried rib-eye steak with 'dirty martini' butter.

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.

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