This dish is fragrant, light and quick to make. If you like steak, spice and bold flavours, this is the dish for you.
Ingredients
- 9 oz (250 g) left-over tagliata or sirloin steak
- small glug of sesame oil
- ½ red onion, thinly sliced
- ½ red chilli, thinly sliced
- 3 cm (1¼ in) knob of ginger, finely shredded
- ½ pomegranate seeds
- 3 pickled beetroot (beets), drained and cut into quarters
- 2 tablespoons chopped coriander (cilantro)
- 2 tablespoons mint leaves
- 2 tablespoons Thai basil leaves
Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- ½ teaspoon palm sugar or caster (superfine) sugar
- ½ lime juice
How to Make It
- If starting from scratch rather than using left-over tagliata, season the steak with salt and white pepper. Heat the sesame oil in a skillet or heavy-based frying pan over high heat until it starts to smoke. Add the steak and cook for 2–2½ minutes (depending on its thickness), turning it every 10 seconds. Transfer the cooked steak to a wire rack to cool, placing a plate underneath to catch all the juices.
- Meanwhile, make the dressing. Combine all the ingredients in a small bowl and stir until the palm sugar dissolves. Have a taste you’re aiming for a tangy but sweet flavour, so adjust accordingly until you’re happy.
- In a large bowl, gently toss together the onion, chilli, ginger, pomegranate seeds, beetroot, coriander, mint and Thai basil.
- When the steak is completely cool, slice it into thin strips and add to the bowl, then pour over the dressing. Leave to marinate for a few minutes before serving.
