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Ponzu steaks with lime & sesame slaw
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2 x 150g packs Aberdeen Angus Sirloin Steaks, trimmed of excess fat
1 tsp sunflower oil
100g Tenderstem broccoli, ends trimmed
¼ pointed spring cabbage, finely shredded (about 100g)
100g sugar snap peas, sliced on the diagonal
½ avocado, sliced
Juice of 1 lime
1 tsp toasted sesame oil
2 salad onions, finely sliced
1 tbsp Cooks’ Ingredients Ponzu
½ red chilli, finely sliced
10g roasted cashew nuts
1. Heat a large, heavy-based frying pan over a medium heat. Brush the steaks with the sunflower oil and fry for 1½-2 minutes on each side, ensuring the surfaces of the meat are thoroughly cooked, then set aside to rest.
2. Blanch the broccoli in a pan of boiling water for 2 minutes. Drain and refresh under cold running water to cool. Pat dry on kitchen paper, then finely slice on the diagonal. Toss in a large bowl with the cabbage, sugar snap peas, avocado, lime juice, sesame oil, half the salad onions and a pinch of salt.
3. Thickly slice the steaks and arrange on plates. Mix the ponzu with any resting juices from the steak and pour over the top, then sprinkle with the remaining shredded salad onions, chilli and cashews. Serve immediately with the slaw on the side.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in June 2019.