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