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- 1lb @thecedarmarket oyster steak
- 3 tbsp ponzu sauce (If you don’t have, you can use soy sauce with 1 tsp lime juice)
- 1 tbsp black pepper
- 2 tsp salt
- 1 shallot, diced
- 1 tsp brown sugar
- 1 tbsp @thecedarmarket garlic chips
- 1 tbsp @thecedarmarket pomegranate arils
- Parsley to garnish
- .5 tbsp avocado oil
Recipe created for Cedar Market by: @Foodkidsandsleep
If you’re looking for a warm weather, cold protein dish. This is going to go right to the top of your list. Tender and lean beef; a salty, sweet, and tangy dressing, that you’ll be licking up off the plate, and under five minutes of active prep. What more could you ask for?
I chose oyster steak here because when serving cold beef, I like to avoid biting into congealed fat. This is tender but lean, as it comes from the back of the shoulder blade and isn’t worked hard.
Cooking Instructions
Crust the steak in the salt and cracked pepper coating.
Add avocado oil to an already hot pan, then sear steak over high heat for 1 minute on all sides. Transfer to fridge to stop cooking and make it easier to slice.
Make your sauce by combining the ponzu sauce, shallot and brown sugar.
Remove the steak from the fridge and slice thinly, the pour the sauce over it and garnish with pomegranate, parsley, garlic chips, and finish with more pepper and flaky salt.
Enjoy!
