Sirloin steak – yes please! A great quick but satisfying meal for one or impressive way to serve steak for a group!
We love the farm reared Aberdeenshire beef from The Store and the cut they provided us with this time was sirloin steak.
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 chose to marinate 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. Makes a perfect canape if you’re entertaining or alternatively if you happen to be watching those carbs!
sirloin steak with lemongrass
Print recipe
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.
This recipe is linked up to Cook Blog Share, where you can find some great recipes from lots of fellow food bloggers. Make sure you check it out.
2
What a great recipe ladies! All the lovely Asian flavours in the marinade and so simple too! Perfect little morsels of deliciousness! 🙂 x
Hi Jo, thanks so much! Its such a quick and easy treat and the longer the steak marinades the more it takes on the flavour. We love lemongrass, so fresh! Cheers, Michelle
What a recipe! I love the idea of using Asian flavours on a steak – it must work so well! Thanks for linking up to ‘#CookBlogShare 🙂 Eb x
Thanks Eb! We love Asian flavours and sometimes you don’t necessarily want just spice. The lemongrass is so fresh. Cheers, Michelle x
OMG This looks amazing, kicking myself for not buying some steak from my local butchers in Suffolk at the weekend. will get some next time Im there in a couple of weeks and then I making this!
Ah thanks Jacqui! Hope you give it a try and would love to know what you think! Cheers, Michelle x