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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
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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.
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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.
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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.
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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