I’ve been eating lots of very basic food in January – baked potatoes with cheese, home-made wedges with a fried egg on top, dhal (as in my last post) – that sort of thing. There’s not been much meat involved which is fine but I can’t keep it up for any extended period and it’s not long before I crave a giant juicy steak.
This is a perfect recipe for a spicy, meaty, Friday-night feast. I wouldn’t use cuts like sirloin or rib-eye (which in my view are best simply cooked with no sauce or marinade to hide their delicate flavour), but it works tremendously well with rump steak which is cheaper and a little less flavoursome. Do still try to buy decent rump steak from your butcher if you can, or the best that the supermarket has to offer.
Served with salad I wondered whether this recipe might be good if you’re cutting out carbohydrates, only then I realised that the dressing has 2 teaspoons of sugar in it (which of course is the most evil carb of all, or so I’ve been reminded almost every-day this year). Perhaps though you could use some sugar substitute which I’m sure they sell in Holland and Barrett.
This dish also works well as a dinner party starter. Steak is really difficult to cook for a larger group (unless you have multiple griddle pans) but with this recipe one large steak, cut thinly, can stretch to serve up to 8 people as a starter or as one of a number of dishes in a banquet.
Thai marinated steak over rice or salad
Serves 2 as a main course or 4-8 as a sharing starter
- A large piece of best rump steak (enough for two as a main course)
- 3 cloves of garlic
- A small bunch of coriander stalks
- ½ teaspoon of freshly ground black pepper
- 2-3 tablespoons of oil
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of soy sauce
- 1 fresh red chilli, or 1 teaspoon of dried chilli flakes
- 2 teaspoons of soft brown sugar
Combine the marinade ingredients in a mini chopper or food processor and blend well. You can also do this in a pestle and mortar. Spread the mixture over the steak and leave to marinade in the fridge for a few hours.
When you are ready to cook the steak, remove as much of the marinade from the steak as you can while you heat a griddle or frying pan over a high heat. You will not need to add any additional oil if you are using a griddle but if you are using a frying pan then add a tablespoon of oil to the pan before adding the steak.
Cook the steak for about 3-4 minutes on either side. Keep the heat really high and don’t move the steak around the pan during cooking and turn just once.
Remove the steak from the pan, cover with foil and leave to rest while you make the dressing.
Mix all the dressing ingredients together and stir well.
If you are serving with rice then cut the steak up into thin strips, place over the cooked rice (to cook see my post Nice Rice) and spoon over the dressing. Add some chopped coriander (and extra chilli if you like) to garnish.
Make a salad using one small soft leaf lettuce, ½ a cucumber (chopped into small chunks), a handful of cherry tomatoes (halved) and 4 spring onions (chopped). Slice the steak thinly and place over the prepared salad. Spoon over the dressing and add some chopped coriander (and extra chilli if you like) to garnish.