Displaying items by tag: beef
SALAD INGREDIENTS:
2 Beef fillet steaks or rump steak
1 teaspoon vegetable oil
2 mini cucumbers, cut into wedges
10 Cherry Tomatoes, halved
1/2 small red onion, finely sliced
Handful of Coriander, stems finely chopped and leaves left whole
1/2 small red chilli, finely chopped
DRESSING INGREDIENTS:
1/2 large garlic clove, minced
1 tablespoon vegetable oil
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon water
Sea salt & Pepper
PREPARATION:
- Combine all the dressing ingredients and mix well until sugar is completely dissolved.
- To cook the steak, heat a griddle pan. Add the vegetable oil.
- Place the steaks on the pan and cook for about 5 minutes each side, so they are 'medium'. Its best not to overcook them for this dish, as you want the beef tender.
- When its done, set aside and let it rest for a few minutes.
- Place the cucumber, tomatoes, red onion, chilli and coriander into serving plate.
- Slice up the beef into thin pieces and add to the salad. Drizzle the dressing over and toss to combine.
- Let the cucumbers and beef soak up some of the dressing for extra flavour. Season with sea salt and pepper.
INGREDIENTS:
1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped
PREPARATION:
- Combine soy, honey, sesame, garlic and ginger in a shallow dish.
- Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
- Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel.
- Heat sunflower oil in a large roasting pan over medium high heat.
- Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
- Just before serving, spread chopped herbs on a large sheet of baking paper.
- Brush beef with sweet chilli and roll in herbs, pressing to coat.
- Serve thickly sliced, and garnish with shiso if desired.