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    Barbecued steak with ponzu

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    Barbecued steak with ponzu

    • Preparation time: 30 minutes, plus resting, soaking and cooling
    • Cooking time: 30 minutes
    • Total time: 1 hour, plus resting, soaking and cooling

    Serves: 6-8


    about 1kg flat iron steak*
    2-3 tbsp olive oil
    few pinches salt

    200ml soy sauce
    30ml mirin
    20ml sake
    20ml rice vinegar
    10g dried shiitake mushrooms
    300ml freshly squeezed orange juice (from about 6-8 oranges)

    2 bunches salad onions, thinly sliced
    50-70g fresh root ginger, sliced into fine matchsticks
    100g radishes, peeled and thinly sliced
    2 packs salad cress 

    * selected stores


    1. For the ponzu, bring the soy sauce, mirin, sake and vinegar to the boil. Add the shiitake, take off the heat and let it rest for 1 hour. Bring to the boil again, then take off the heat. Add the orange juice, then pass the liquid through a fi ne sieve lined with muslin or kitchen paper. Set aside to cool.

    2. For the garnish, prepare a big bowl of ice-cold water and add the salad onions, ginger and radishes. Pick the cress and add to the water. Change the soaking water once, replacing it with more ice-cold water, and soak until the salad onions start to curl up – about 10 minutes; drain.

    3. Rub the steak with the olive oil and salt and cook on the barbecue (or a smoking-hot griddle pan) for 2-3 minutes on each side (depending on the thickness of the meat and your preference). Rest for 5 minutes, then cut into 0.5cm-thick slices.

    4. Sit the steak on a large plate or chopping board and stack the garnish around it. Serve the ponzu on the side with a spoon for your guests to serve themselves. If you have ponzu left over, you can use it as a light dipping sauce or simply add olive oil and use as a salad dressing. 

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


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