Barbecued steak with ponzu

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.