zoom Ponzu steaks with lime & sesame slaw

    Save to your scrapbook

    Ponzu steaks with lime & sesame slaw

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Ponzu steaks with lime & sesame slaw

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary