Skip to main content

An asian dressing for steak


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 
Serves 2-4
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
Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind
1 comment
Read more

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak
1 comment
Read more