For non meat eaters trying to cater to everyone this dish is perfect. The daikon and salsa verde is just as delicious with fish, so while your carnivore friends are enjoying a lean eye fillet, you can enjoy the same dish with the meat substituted with a piece of steamed dory or similar white fish.
In a food processor, add the parsley, garlic, capers, horseradish and lemon and combine. Slowly add the olive oil and process until the sauce has a consistent texture. Season with black pepper.
Oil the steaks with a brush of olive oil and set aside. Heat a grill pan and cook the steaks for 3 to 5 minutes each side depending on how you like it.
While the steak is cooking, add the daikon to a pan with the water, soy and malt. Bring it slowly to the boil. Reduce the heat to simmer, cover the pan and cook for 10 minutes.
Serve the steak over the daikon and top with salsa verde.
Note: The giant radish daikon grows up to 450g and is used in alternative medicine for a variety of home remedies. It's believed to cleanse the blood, aid digestion, increase circulation, and increase the metabolism. The juice from freshly grated daikon is a well known hangover cure in Japan.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1719 kj |
| Calories | 411 kcal |
| Fat | 20.5 g |
| Saturated Fat | 5.6 g |
| Total Carbohydrate | 6.1 g |
| Total Protein | 39 g |
| Fibre | 2 g |
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