Mouthwatering, lip-smacking steak and so simple for a mid-week family meal. With some healthy Asian-slaw and a really easy to make and easy to impress coriander butter to top it off. And if you're not a coriander fan you can leave it off or add one your favourite herbs.
Try Westgold Butter over your green beans, with a bit of rocksalt for a punch of flavour.
4 ribeye steaks
2T olive oil
4T soft unsalted butter
2T chopped coriander
2T toasted sesame seeds
1t chopped red chilli
3-4 c white cabbage, finely sliced
1-2 c red cabbage, finely sliced
1 carrot, julienned
1 c mung bean sprouts
2 chilli, finely sliced
1 thumb ginger, grated
¼ c chopped coriander
½ c shelled edamame beans
1T black sesame seeds
2T crispy shallots
¼ c dark soya sauce
2T sweet chilli sauce
2T sesame oil
2T rice wine vinegar
2T brown sugar
1 t grated ginger
2 cloves garlic, crushed
For the dressing:
Put all the ingredients into jar with a tight fitting lid and shake together.
Refrigerate until needed.
For the Asian-slaw:
In a large bowl toss together the cabbage, carrot, sprouts, chilli, ginger & coriander.
Refrigerate. Toss through 2-3 T of dressing just before serving.
For the steak:
Firstly mix together the butter, coriander, sesame seeds & chilli.
Heat up a heavy based frypan.
Season the steak, pour in the oil into the pan and cook the steak 4-5mins each side depending on thickness and how you like your steak cooked.
Remove from the pan onto a warm tray and spread over the coriander butter.
Rest 5 mins.
Pile the dressed Asian-slaw onto a large platter.
Slice the steak on the angle into 5 or 6 slices.
Arrange on top of the slaw, pouring over any juices and melted butter.
Sprinkle over edamame beans, crispy shallots and black sesame seeds.