I just saw this and thought I should try it ... this is a reminder to me to do so.
It is similar to the April Bloomfield one that nearly gassed Joe and I last week but doesn't involve cooking the chillies!
Ribeye steak with Asian dressing
A cross between Italian tagliata — sliced steak — and a Vietnamese beef salad.
Ingredients
2 tbsp soy sauce
2 tbsp fish sauce (nam pla)
Zest and juice of 2 limes
1 tbsp brown sugar
4 wafer-thin slices of ginger, finely shredded
1 medium red chilli, deseeded and finely shredded
2 shallots, finely sliced
2 ribeye steaks, 2cm-3cm thick
4 tbsp extra-virgin olive oil
Salt and pepper
Baby-leaf salad
A few coriander leaves
A few mint leaves, roughly torn
A few chives, cut into 5cm lengths, to scatter
2 radishes, cut into tiny sticks
3 tbsp extra-virgin olive oil
Put the soy sauce, fish sauce, lime juice and sugar in a small bowl, then stir in the ginger, chilli and shallot to make a fragrant dressing.
Heat a griddle pan or heavy-bottomed frying pan until it’s smoking hot. Rub the steaks with a splash of olive oil and season well with salt and pepper. When the pan is ready, add the steak and cook for 2-2½ minutes each side, until seared on the outside and juicily medium-rare in the middle. Remove from the pan and leave to rest for 5 minutes.
Strew a few baby leaves onto a serving plate. Slice the steak into fingerish widths, then splash with the dressing. Scatter a few herbs over the top, along with some of the radish matchsticks, then trickle extra-virgin oil over the top. Serve immediately
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