Friday, 3 August 2012

Asian Sirloin Steak with Pak Choi

I try to restrict my intake of red meat and with respect to steak, if I have it, I normally like it plain with mushrooms, chips, salad etc. However, sometimes my near obsession with any flavour or cuisine east of Watford takes over and out comes the soy sauce, chili, lime etc.

This dish is very simple but tastes like something more sophisticated. Sometimes steak be be a heavy meal, but for some reason, the Asian dressing gives it a lighter, fresher touch. I feel that the meat must be cooked medium rare or not at all. I served with some steamed pak choy which gives great texture and steamed basmati rice which enhances the Asian theme.

Ingredients : (for 2) 2 Sirloin steaks about an inch thick, seasoning, finely chopped red chili, 1 crushed garlic clove, 1 inch knob of ginger grated, 6tbsp soy sauce, juice of a lime, 2 tbsp olive oil.

1. Combine the chili with the garlic, ginger, soy, lime and olive oil. Taste and check for that ying / yang balance. It should be fresh and zingy, with a comfortable amount of heat and saltiness.
2. Head a griddle pan until very hot. Season steaks and drizzle with some olive oil. Cook for 2 minutes either side and set aside to rest.
3. In the meantime, cook the rice and pak choi.
4. To serve, scatter the vegetables over a warmed plate. Slice the steak at an angle and arrange over the greens. Now pour over the dressing and any juices from the meat.

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