Name: Steak with caramelised onion and ginger ponzu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 1 tbsp sesame oil, plus extra for brushing; 1 white onion, thinly sliced into wedges; 1 tbsp caster sugar; 60 ml (¼ cup) mirin; 2 tbsp tamari; 1 lemon, finely grated rind and juice; 1 lime, finely grated rind and juice; 1 tsp grated ginger; 2 T-bone steaks (450gm each), at room temperature; 2 bunches broccolini (350gm each), trimmed, halved lengthways

Steak with caramelised onion and ginger ponzu

A quick and easy steak recipe that goes beyond a charred barbecued rump.

Serves 4 - 6

Prep

10M

Cook

30M

Total

40M

Ponzu is a thin, tart, citrus-based sauce that’s common in Japanese cuisine. In this simple steak recipe, we paired a soft T-bone steak with an onion and ginger ponzu, to make a flavourful Japanese-inspired dinner that’s perfect when cooking for a crowd.

Ingredients

1 tbsp sesame oil, plus extra for brushing

1 white onion, thinly sliced into wedges

1 tbsp caster sugar

60 ml (¼ cup) mirin

2 tbsp tamari

1 lemon, finely grated rind and juice

1 lime, finely grated rind and juice

1 tsp grated ginger

2 T-bone steaks (450gm each), at room temperature

2 bunches broccolini (350gm each), trimmed, halved lengthways

Method

1.Combine oil, onion and sugar in a saucepan over medium heat. Cook, stirring frequently, until onions are starting to colour (8-10 minutes). Add mirin and tamari, bring to a simmer, and cook until slightly reduced (5 minutes). Take off heat, stir in rind, juice, and ginger; set aside.

2.Heat a lightly greased char-grill pan or barbecue to high. Brush steak with oil and season all over. Cook steaks until charred (6 minutes). Turn and cook until charred and cooked to medium-rare (6 minutes). Set aside to rest (5 minutes).

3.Meanwhile, place the broccoli on the grill and cook, turning until charred and tender (6 minutes).

4.Serve steaks on a platter with broccolini. Serve topped with caramelised onion and ginger ponzu.

Recipe by Jessica Brook

Styling by Lucy Busuttil