FLAME-GRILLED TOMAHAWK WITH DAIKON BUNDLE IN BLOOD ORANGE, SESAME AND RED PEPPER
SERVES: 4
PREP: 20mins
COOK: 30mins
DIFFICULTY: medium
INGREDIENTS:
1.4kg Tomahawk steak
sea salt flakes and freshly-ground black pepper
¼ cup canola oil
300g daikon
8 green shallots, trimmed to 20cm lengths
1 blood orange
2 Tbsp toasted sesame seeds, ground
1 Tbsp red pepper flakes
1 brown onion, very finely sliced
4cm piece ginger, cut into very fine batons
2 cloves garlic, minced
½ cup rayu (Japanese chilli sauce)
shichimi powder and pickled ginger, to serve
METHOD:
1) Season the steak generously with salt and pepper, then rub with half the oil. Set on a hot barbecue grill and cook for 16 minutes, turning regularly, until medium-rare.
2) Use a mandoline slicer to cut the daikon into fine batons. Blanch the shallots in boiling water, then refresh in cold water. Tie the daikon into eight bundles, then top with blood orange juice, sesame and red pepper flakes.
3) Sauté the onion in the remaining oil in a pan set over a low heat. Once softened add the ginger and garlic. Season, then add the rayu and simmer briefly.
4) Carve the steak and serve with the sauce and bundles, topped with shichimi powder and pickled ginger.
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