spring 2016 – sirloin steak

The Store Challenge Spr2016

 

Our Spring cut from The Store was sirloin steaks. To be honest their steak is so good you need do very little with it, a bit of seasoning and a sear in a hot pan is fine by us. However, with it being Spring our minds are turning towards our gardens, freshness and a vibrancy of flavour. We’ve marinaded the steaks in lemongrass, garlic, ginger and chilli, a real Asian influence, but with a very light touch. We would recommend that you marinade overnight but for no less than 1 hour if time is tight. We’ve served the steak in lettuce leaves with a fresh garnish, this is a quick but impressive looking dish.

 

sirloin steak with lemongrass

Ingredients

  • 2 sirloin steaks
  • 1-2 gem lettuce (separate leaves and wash)
  • 2-4 spring onions (washed and cut on the diagonal)
  • 1-2 red finger chillli (de-seeded and sliced)
  • 1 carrot (julienned)
  • handful coriander leaf
  • handful peanuts (toasted and crushed)

marinade

  • 2 sticks of lemongrass (chopped finely)
  • 1 small clove garlic
  • 1 red finger chilli (de-seeded)
  • 1 cm root ginger (grated)
  • 1/2 tsp fish sauce
  • 1 tbsp sweet soy sauce (look for Kecap Manis)
  • 1 tbsp sunflower oil

Directions

Place the lemongrass into a pestle and mortar, along with the garlic, chilli and ginger and bash to a pulp. Add the remaining marinade ingredients and mix well. Place the steaks into a dish along with the marinade and rub all over. Cover the dish in cling and marinade for a minimum of 1 hour or ideally overnight.
Place a heavy based non-stick frying over a high heat, do not add any oil to the pan. Once the pan is smoking hot place the steaks in the pan and cook on both sides to your liking (we cooked to medium-rare). Once cooked take the steaks out of the pan and set aside on a board for 5 minutes.
Meanwhile prepare the lettuce and remaining garnishes. Once the steak has rested, cut it into thin slices and place a couple of slices onto each lettuce leaf and sprinkle on the remaining garnishes. Serve immediately.

Note

This recipe is very versatile and can serve 2 people as a main course with sides, 6 people as a starter or up to 8 people as a canapé.