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Cubed steak with chilli and coriander dressing
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Prep Time:
145 minutes
Cook Time:
15 minutes
Total Time:
160 minutes
Spicy Thai-inspired steak entree bursting with flavors.
Ingredients:
  • 21.00 gm soy sauce
  • 1 tsp ground Szechuan pepper
  • 2.5cm piece ginger, grated
  • 1 garlic clove, crushed
  • 125ml oil
  • 6 x 200g beef eye fillet steaks, well trimmed
  • 250ml rice vinegar
  • 175g caster sugar
  • 1 long red chilli, seeds removed, chopped
  • 62.50 ml (3 tbsp) finely chopped coriander
  • Creme fraiche, to serve
  • Thai chilli jam, to serve
  • Jasmine rice, to serve
  • Snow pea sprouts, to serve
Instructions:
  • Combine soy sauce, black pepper, fresh ginger, minced garlic, and oil in a shallow dish. Add the steaks, ensuring they are fully coated in the marinade. Cover and refrigerate for up to 2 hours to allow the flavors to meld.
  • Combine vinegar and sugar in a saucepan over gentle heat until sugar dissolves. Let it simmer for 2 minutes, then mix in 1 teaspoon of salt. Allow it to cool before adding chilli and coriander. Set aside.
  • Preheat a chargrill or barbecue until very hot. Grill the steaks for 2-3 minutes per side, ensuring they are cooked to your liking. Let them rest for 1-2 minutes before slicing into cubes. Plate the cubes back into the shape of the original steaks. Drizzle with dressing. Serve with creme fraiche, chilli jam, rice, and garnish with sprouts.

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