Japanese steaks with ponzu sauce

1. To make ponzu sauce, combine the first 5 ingredients in a small saucepan and bring to the boil. Simmer for 1 minute. Remove from heat. Allow to cool.
2. Score steaks by slashing meat a couple of times with a sharp knife. Place in dish. Spoon 2 tablespoons ponzu sauce over steaks and turn over to coat.
3. Spray oil on hot barbecue plate. Grill all vegetables for a few minutes until cooked, turning once. Set aside.
4. Spray barbecue plate again with oil, add steaks and cook for 2-3 minutes on each side. Remove steaks and rest by covering with foil for 2 minutes. Grill bread and bring ponzu sauce back to the boil.
5. Assemble a selection of vegetables for each plate with a grilled steak and bread slice on the side. Serve with a small bowl of dipping sauce.

To feed a crowd

• Double the ponzu sauce to serve 10 people.
• Allow 100-150g maximum for a meat serve per person.
• Allow 2 flat brown mushrooms and a few button mushrooms per person.
• Give each person 1/2 capsicum, plus 1 large spring onion.
• Increase to a large loaf of bread for up to 10 people.