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:

1. Combine all the dressing ingredients and mix well until sugar is completely dissolved.
2. To cook the steak, heat a griddle pan. Add the vegetable oil.
3. 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.
4. When its done, set aside and let it rest for a few minutes.
5. Place the cucumber, tomatoes, red onion, chilli and coriander into serving plate.
6. Slice up the beef into thin pieces and add to the salad. Drizzle the dressing over and toss to combine.
7. 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:

1. Combine soy, honey, sesame, garlic and ginger in a shallow dish.
2. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
3. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel.
4. Heat sunflower oil in a large roasting pan over medium high heat.
5. 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.
6. Just before serving, spread chopped herbs on a large sheet of baking paper.
7. Brush beef with sweet chilli and roll in herbs, pressing to coat.
8. Serve thickly sliced, and garnish with shiso if desired.