Japanese steaks with ponzu sauce
(at time of publication)
- 2 tablespoons tamari sauce
- 2 tablespoons lemon juice
- 2 teaspoons rice wine vinegar
- 2 teaspoons mirin (Japanese rice wine) or white wine
- 1 teaspoon dark sweet soy sauce
- 4 x 150g sirloin steaks
- 8 fresh shitake or flat brown mushrooms, wiped clean
- 250g button mushrooms, stalks trimmed
- 1 yellow capsicum, cut in wedges
- 1 green capsicum, cut in wedges
- 4 large spring onions, cut in even lengths
- 1 small fresh loaf bread, sliced to grill
- spray oil
- 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.
- 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.
- Spray oil on hot barbecue plate. Grill all vegetables for a few minutes until cooked, turning once. Set aside.
- 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.
- 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.
Make it gluten free: Use gluten-free sauces and bread.
As this is a Japanese dish, if you are using chopsticks to eat, slice the steak first.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 5g
Dietary fibre 4g
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