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Rib Eye Steak with Asian Dressing

Name: Rib Eye Steak with Asian Dressing
Cuisine: International
Ingredients: 2 tbsp soy sauce; 2 tbsp fish sauce (nam la); zest and juice of 2 limes; 1 tbsp brown sugar; 4 wafer thin slices of ginger, finely shredded; 1 medium red chilli, deseeded and finely shredded; 2 shallots, finely sliced; 2 ribeye steaks, 2-3cm thick; 4 tbsp extra-virgin olive oil; salt and pepper; baby leaf salad; a few coriander leaves; a few mint leaves, roughly torn; a few chives, cut into 5cm lengths, to scatter; 2 radishes, cut into tiny sticks; 3 tbsp extra-virgin olive oil

Over a year ago 963 views

Ingredients

2 tbsp soy sauce
2 tbsp fish sauce (nam la)
zest and juice of 2 limes
1 tbsp brown sugar
4 wafer thin slices of ginger, finely shredded
1 medium red chilli, deseeded and finely shredded
2 shallots, finely sliced
2 ribeye steaks, 2-3cm thick
4 tbsp extra-virgin olive oil
salt and pepper
baby leaf salad
a few coriander leaves
a few mint leaves, roughly torn
a few chives, cut into 5cm lengths, to scatter
2 radishes, cut into tiny sticks
3 tbsp extra-virgin olive oil

Accompaniment

Description

A cross between italian tagliata - sliced steak - and a vietnamese beef salad

Method

1
Put the soy sauce, fish sauce, lime juice and sugar in a small bow, then stir in the ginger, chilli and shallot to make a fragrant dressing.
Heat a griddle pan or heavy-bottomed frying pan until it's smoking hot. Rub the steaks with a splash of olive oil and season well with salt and pepper. When the pan is ready, add the steak and cook for 2-21/2 mins each side, until seared on the outside and juicily medium-rare in the middle. Remove form the pan and leave to rest for 5 minutes. Strew a few baby leaves onto a serving plate. Slice a steak into fingerish widths, then splash with the dressing. Scatter a few herbs over the top, along with some of the radish matchsticks, then trickle extra-virgin oil over the top. Serve immediately.