Method

Steak

Salt the fillet generously and place it on a wire rack. Leave it in the fridge uncovered overnight to cure. The next day, remove the steak from the fridge and let it come to room temperature. Curing overnight removes moisture from the exterior of the meat, giving a better sear, it also seasons the meat for better flavour. If you don’t have time to cure overnight, you can skip this step, just ensure that you pat the steak well with kitchen towel so that it is very dry and season well with salt.

Set a large cast iron pan over high heat and heat the pan until it starts to smoke. Drizzle the steak with oil then sear for 1 minute per side until caramelised. You want an even sear around the edge. Remove from the heat and rest the steak for 5 minutes.with wild rocket, spring onion, chillies, sesame seeds and pickled ginger. Serve the extra sauce on the side for dipping.

Sauce

Put the soy sauce, rice vinegar, mirin, sesame oil, whole garlic cloves and lemon juice into a small sauce pot. Grate the ginger, then squeeze the fresh juice out of the pulp directly into the pot and discard the pulp. Set it over medium-high heat and bring to a boil, then remove from the heat and allow to cool. Just before serving, remove the garlic cloves and discard.

Crispy Garlic 

Thinly slice the garlic widthways into even pieces. Heat the oil in a small frying pan until it shimmers; add the garlic pieces and fry until they are just starting to turn golden. Remove with a slotted spoon and drain on a piece of kitchen towel.

To Assemble 

Slice the steak as thinly as possible and layer it onto your serving dish. Spoon the ponzu sauce over the steak and top with all the garnishes – crispy garlic, ribbons of pickled ginger, spring onions, chillies, sesame seeds and micro greens if using. Serve with extra ponzu dipping sauce on the side.