Sichuan and black pepper crusted steak seared in butter, sliced over udon tossed in miso butter and lemon, then topped with a sesame spring onion sauce and a soy-cured egg yolk.

Ingredients

For the spring onion sauce

• 1 bunch spring onions, thinly sliced
• 2 tsp soy sauce
• 1 Tbsp sugar
• Pinch of white pepper
• Lemon juice
• Olive oil
• Toasted sesame dressing

For the steak

• Thick-cut steak
• Sichuan peppercorns
• Black peppercorns
• Salt

For the udon

• 1 packet udon noodles per person
• White miso paste
• Butter
• Lemon juice

For serving

• 1 soy-cured egg yolk per bowl

Instructions

1. Toast the Sichuan and black peppercorns, then grind them.
2. Coat the steak with the pepper and salt and dry brine it in the fridge for at least 6 hours.
3. Mix the spring onions with the soy sauce, sugar, white pepper, lemon juice, olive oil and sesame dressing.
4. Heat a pan and sear the steak for a couple of minutes per side, basting with butter.
5. Remove the steak, then add the miso and a little more butter to the pan.
6. Boil the udon for a couple of minutes, then add it to the pan.
7. Toss to coat and finish with a squeeze of lemon.
8. Slice the steak.
9. Divide the noodles into bowls and top with the steak, the spring onion sauce and a soy-cured egg yolk.

Notes & substitutions

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