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Barbecued steak with ponzu
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about 1kg flat iron steak*
2-3 tbsp olive oil
few pinches salt
200ml soy sauce
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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1984kJ
This recipe was first published in April 2018.
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