Asian Steak Salad
If you haven’t realised by now, we love steak, it’s in our name! At the FatSteak Club, we have explored simple ways to celebrate garden bounty on steak, slow cooking and hitting up a reverse sear, and even go all out with a Steak Rossini.
This recipe is for a simple marinade with a punch. The longer you can leave the meat the better. The cooking method also adds flavour, be it in a very hot pan, a griddle, or over hot coals on the BBQ. Here I used a hot pan.
The steak is served on a crunchy salad with a lime and sesame mayo, but would work equally as well with BBQ veg, in a wrap, or with fresh corn cobs.
Step 1 - Marinade your meat
Grate the ginger and garlic into a bowl with a fine Microplane grater
Add the chilli flakes
Stir in the oils and fish sauce
Tip the steaks and marinade into a zip lock bag
Mush the marinade into the meat, seal and leave, preferably overnight in the fridge
Step 2 - Cook the meat
Take the meat out of the fridge an hour before cooking to come to room temperature
Heat a solid frying pan until hot
Dry fry the sesame seeds until golden in colour and tip out of the pan
Wipe the meat of excess marinade
Cook to your liking, medium rare is best here
Rest under foil for at least 5 minutes
Add the spring onions to the meat juices
Cook until softened, scraping up the dark meat fond
Step 3 - Serve
Chop your salad ingredients
Mix the mayo dressing together, season to taste
Slice the steaks across the grain
Build your bowl - salad, dressing, steak, sesame seeds and spring onions
Dig in!
Ingredients - Asian steak salad
Steaks
2 ribeye steaks
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp fish sauce
1 tbsp grated fresh ginger
1 fat garlic clove, grated
1 tsp Chipotle chilli flakes
2 tsp sesame seeds
4 spring onions
Salad
Gem lettuce
Cherry tomatoes
Red onion
Cucumber
Coriander leaves
Mayo dressing
100ml mayonnaise
1 tsp sesame oil
1 tbsp lime juice
Salt & pepper
