Asian style steak salad
I suppose this isn't really a typical salad. It's more of a meal-salad – packed with flavour and perfect for a light meal. And it's quick and easy to prepare, add some extra chilli to the dressing if you like the heat and remember to let your steak rest before slicing. Try this once and you'll definitely make it again.
Asian style steak salad
500 g rump or sirloin steak
Marinade
30 ml soy sauce
15 ml sherry or apple juice
2 cloves of garlic, crushed
10 ml brown sugar
10 ml oil
freshly ground black pepper to taste
Dressing
30 ml olive oil
30 ml soy sauce
15 ml castor sugar
20 ml lemon juice
1 clove of garlic, crushed
5 - 10 ml freshly grated ginger
½ red chilli, seeded and finely chopped (optional)
freshly ground black pepper to taste
Salad
120 g Asian baby leaf salad mix or mixed lettuce
200 g baby tomatoes, halved if large
100 ml frozen corn, rinsed under boiling water
1 - 2 wheels of feta, coarsely crumbled
Method
- Marinade: Combine all the marinade ingredients in an AMC 20 cm Dome. Allow meat to marinade in this for at least an hour.
- Heat an AMC 28 cm Chef’s Pan over a medium temperature until the Visiotherm reaches the first red area. Remove steak from marinade and pan-fry for 5 - 7 minutes (for medium) on each side or until done to taste. Remove from unit and allow to rest before thinly slicing.
- Dressing: Meanwhile, combine all the dressing ingredients together and season to taste.
- In the AMC Salad bowl or on a platter, layer the salad ingredients and top with the sliced steak. Pour ¾ of the dressing over the salad and serve immediately with remaining salad dressing on the side.
To cook fresh sweetcorn:
- Place two cobs in an AMC 20 cm Low with 50 - 100 ml water. Cover with lid and heat over a medium temperature until the Visiotherm reaches the first red area. Reduce heat and cook for 10 minutes. Remove from heat and cool before slicing and adding to salad.
Cookware we used:
