Grilled Teriyaki Steak

PREPARATION

SAUCE

Wash the lime, grate the zest and squeeze the juice. Peel and finely grate the garlic and ginger. Mix miso paste with 5 c. of hot water, mirin, soy sauce, lime juice and zest. Add the garlic and ginger.

SALAD

Clean the cucumber and the twigs, wash them and cut them into thin diagonal slices. Clean and wash the spring onions and cut them diagonally into rings as thin as possible together with the green part. Wash the coriander and dry by shaking it, remove the leaves. Place the prepared ingredients in a bowl. Add the rice vinegar, sesame oil and peanuts, salt everything and mix gently.

STEAK

Pat the tomahawk steak dry with kitchen paper, brush both sides with teriyaki sauce and sear on the Teppanyaki grill or in a hot, fat-free pan. Then place the meat on the cooking grate. Insert the non-perforated basket underneath to prevent anything from dripping onto the bottom of the appliance. Cook the steak in X BO (80°/20% humidity) for 45 min., then roast at 200°/-20% humidity for about 30 min. until reaching a core temperature of 54°. Then remove the steak from the oven and let it rest, covered, for approx. 5 min.

FINALLY

Cut the steak into strips about 2cm wide and arrange on a wooden cutting board with the salad and sauce. Season the steak strips with coarse salt.