ステーキ（牛肉ステーキ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

Sprinkle the beef with salt and pepper, and coat with grated ginger all over to marinate.
Cut the green part of the green onion and the Chinese cabbage into roughly 3cm pieces.
Cut the radish into slices about 1cm thick.
Prepare two apple wedges with the skin on.

Heat olive oil in a frying pan over high heat.
When a light smoke starts coming out of the frying pan, add the meat from step 1 and brown both sides.
Once browned, reduce the heat to medium and continue cooking until it reaches your desired doneness.
Once the meat is cooked, remove it from the frying pan, wrap it in aluminum foil, and let it rest.

Add olive oil to the frying pan from Step 3, add the vegetables from Step 1, and fry over medium heat.
Cover the frying pan with a lid and steam for about 1 minute, then remove the lid and brown the vegetables over high heat.
Once the vegetables are browned, turn off the heat and arrange the vegetables all over the plate.
Remove the meat from step 2 from the aluminum foil and place it on top of the vegetables.

Add (A) and the meat juice that was left on the aluminum foil that was wrapping the meat into the frying pan from step 3 and mix.
Pour the finished sauce over Step 3 and it's done.