Ingredients
2 sprigs thyme
1 1.5 kg rib steak
1 tablespoon olive oil
salt and freshly ground black pepper
120 ml ponzu sauce
150 g finely grated carrots
60 g finely grated daikon (Japanese white radish)
2 sprigs rosemary
Recipe preparation
Prepare the grill over medium heat.
Keep a few herbs aside for later.
Place rosemary and thyme sprigs on a baking sheet and cook on high until brittle, about 2 minutes.
Rub the beef with oil, season with salt and pepper and sprinkle with the roasted herbs.
Grill the rib steak, about 4 minutes on each side, for a rosé finish.
Leave to rest for 5 minutes.
Meanwhile, mix the ponzu sauce, carrot and daikon in a small bowl.
Cover the steak with rosemary and thyme and serve with the sauce on the side.