This isn’t an authentic recipe as I’ve added a few ingredients but isn’t that what cooking is all about? Experimenting and adjusting as you wade through the possibilities until you get there, as it were. Well I think I’m there with this one.
TIP Use sirloin as opposed to fillet. Again, my preference.
Serves 4 as a starter
6 tbs ponzu sauce (I buy mine from Waitrose)
1 spring onion
1 tbs sesame oil
1 tbs rice wine vinegar
1 medum chilli, finely sliced
1 tbs grated ginger
1/2 flat tsp sugar
small handful of sesame seeds
handful of coriander leaves
1 tbs olive oil
a little sea salt
Make the sauce. Mix together the ponzu sauce, ginger, sesame seeds and oil and sugar in a bowl.
Heat the oil in a frying pan and when very hot fry the seasoned steak for a minute and a half on each side.
Let it rest for five minutes. Slice it quite thinly, arrange in the middle of four plates.
Slice the spring onion on the diagonal and scatter round the steak. Spoon over the sauce, sprinkle over the coriander leaves and chilli and serve with a Pinot Noir.