15 Minute Marinated Steak

So, I thought that maybe some of my recipes seemed a bit too much like hard work, and perhaps it would be useful to include some more quick and easy meals. Well this one took no more than 15 minutes from start to finish and went down an absolute treat! I’ve used ribeye steak, but you could use any cut although this was only about £4 per person in total. Any mix of greenery will do, if using cabbage (I’d go with savoy) or other tougher greens blanch them in salted boiling water for a minute or two (the colour will really come out  and then they are ready to take out) before wilting them in the frying pan. I’ve also used coriander flowers in this recipe, this is a first for me and has been a result of my coriander going a bit mad in the crazy weather and bolting. For any non-green fingered readers, this is when the plant flowers and stops producing full leaves so I had no choice! Coriander flowers, like many others, are edible and they have a milder taste than the leaf, using normal coriander leaf would work just as well in this.

Ingredients

3 ribeye steaks (approx. 175 g each)

Marinade

1 clove garlic

2cm sq ginger

White pepper

2 tablespoons Shoasang rice wine

2 tablespoons dark soy sauce

2 tablespoons sesame oil

1 teaspoon fish sauce

1-2 tablespoon honey

Wilted Greens

2 cloves garlic

2 baby Pak Choi

1 lettuce (sainsburys basics)

1 salad pack (rocket, chard, beetroot leaves)

6-7 adult spinach leaves

Small handful basil leaves

1 tablespoon sesame oil

Corriander flowers

Peel the ginger and roughly chop with the garlic, mix together with all the other marinade ingredients. Pour over steaks and put aside.

Put a heavy based pan on high with sesame oil in. Chop the end off the lettuce and pak choi and pull apart the leaves. Wash all the greens.

Put steaks in the pan on high, sear for 30 seconds on both sides and turn the heat down to medium. 

Cook, flipping every 20 seconds or so for 6-7 minutes for medium rare.  1 minute before the end pour in the rest of the marinade. Take the steaks out and leave to rest on a plate, turn the heat up and bubble the marinade for 2 minutes then pour over steaks.

Wipe the pan and pour some more sesame oil and a glug of olive oil in.   Chop the garlic and cook on high until just turning golden, then add the pak choi and lettuce and cook for about two minutes. It will start to reduce in size so don’t worry if it seems like you can’t fit it all in. 

Once it has started to shrink add the spinach and a minute or so later add the salad pack (or any baby leaves) and basil. Cook until all the leaves have wilted, adding a glug more sesame oil if a bit dry.

Lay a bed of leaves, place the steak on top, pour over a spoonful of the sauce and sprinkle over the flowers.