Garlic Saikoro Steak

400 g tenderloin steak, at room temperature
SIDS SALT & PEPPER to taste
5 cm daikon radish
1½ tbsp rice bran oil
2 cloves garlic
2 tbsp dry sherry
1 spring onion
3 tbsp ponzu dressing

Cut off the top 5 cm of daikon (green part is sweeter while it gets bitter toward the bottom) and peel the skin then grate. Drain the liquid from the grated daikon and set aside.
Slice the garlic and spring onion.
Trim off the fat and tendons from the steak, cut into 2-3 cm cubes then season with SIDS SALT & PEPPER.
Heat the oil in a large stainless steel frying pan. Fry the garlic until slices are golden brown. Reduce the heat if necessary so garlic slices do not burn. Transfer the garlic slices to a paper towel to drain excess oil. Keep the garlic infused oil in the pan.
Heat the oil over high heat until just before it begins to smoke. Pat dry the steak with a paper towel and place in the pan in single layer. Cook the steak until browned, about 1 minute. Don't move the steak until the bottom browns and releases on its own. Flip the steak over to continue cooking the other side until nicely browned.
Pour the wine and shake the pan to evenly distribute the wine in the pan then transfer to a plate if you like medium rare steak. For medium steak, continue cooking for 1 more minute.
To serve, place the garlic slices, grated daikon and chopped spring onion on top of the steak. Pour ponzu sauce over the grated daikon before serving.