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Sichuan steak

Prep time overnight
Cook time overnight
Serves 2
by Wolfgang Puck

From Saturday Kitchen
This recipe is all in the preparation - marinate the meat and make the dressing in advance, then it takes just 10 minutes to fry the steak and chop the salad.

Method


  1. For the Sichuan marinade, place all the ingredients in a non-reactive bowl and add the steak. Marinade for 24 hours in the fridge.

  2. For the honey mustard vinaigrette, in a food processor, blend the spring onions, mustard, pickled ginger, lime juice, garlic, shallots, honey, soy sauce and ginger vinegar to a smooth paste. With the motor running, slowly add the oils in a thin steady stream until emulsified.

  3. For the Asian cabbage salad, combine all the ingredients in a large bowl.

  4. Remove from the fridge and wipe off the marinade. Allow the steak to come up to room temperature. When you are ready to cook the steak, heat a griddle pan until hot. Add the steak and cook for 2-3 minutes on each side. Allow to rest for a few minutes before serving.

  5. To serve, gently toss the salad in the vinaigrette. Slice the steak and serve with the dressed salad.

Ingredients

For the Sichuan marinade

  • 4 tbsp Worcestershire sauce
  • 4 tbsp mirin
  • 120ml/4fl oz soy sauce
  • 1 large piece fresh root ginger, smashed
  • 2 tbsp ketchup
  • 37g/1¼oz garlic, peeled and chopped
  • 80ml/2½fl oz honey
  • 38g/1¼oz shallots, peeled and chopped
  • 2 tbsp lemon juice
  • 2 tbsp chili sambal
  • 1 tbsp black pepper
  • 2 x 150-200g/5½-7oz eye end cuts of rib-eye steak

For the honey mustard vinaigrette

  • 1 bunch spring onions, white bottoms only
  • 2 tbsp Chinese dry mustard, whipped to a paste with a little water
  • 50g/1¾oz pickled ginger
  • 4 tbsp lime juice
  • ½ tbsp finely chopped garlic
  • 1 tbsp finely chopped shallots
  • 4 tsp honey
  • 80ml/2½fl oz soy sauce
  • 4 tsp ginger vinegar
  • 1¾ tbsp chili oil
  • 1¼ tbsp sesame oil
  • 240ml/8½fl oz peanut oil

For the Asian cabbage salad

  • ¼ green cabbage, cut into quarters, cored and shredded
  • ½ radicchio, cut in half, cored and shredded
  • 1 medium carrot, peeled, very thinly sliced and julienned
  • ½ daikon, peeled, very thinly sliced and julienned
  • ½ pack daikon sprouts
  • 1 red peppers, seeds removed, sliced into fine strips
  • 1 yellow pepper, seeds removed, sliced into fine strips
  • 2 Japanese cucumbers, ends cut off, seeds removed, julienned

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