Oyster Blade Steak & Broccolini with Puffed Beef Tendon & Wasabi Sauce from Boronia Kitchen: The Cookbook by Simon Sandall

Ingredients

• Sea salt flakes, for seasoning
• 1 tsp Thick N Cold
• 2-3 ice cubes, if needed
• Bowl of iced water, for refreshing
• 1-2 tsp wasabi paste
• 4 x 200 g beef oyster blade steaks
• Sea salt flakes and freshly ground black pepper, for seasoning
• 2 tbsp classic dressing
• 2 tbsp lemon extra virgin olive oil
• 2 bunches broccolini, trimmed
• Fresh warrigal greens, for serving
• 3 bunches fresh watercress, sprigs picked (see tip)
• 160 ml (⅔ cup) red wine jus, warmed
• 4 (5 x 10 cm pieces) puffed beef tendon