I love steak. I don’t think many things can beat a really good piece of steak. It has to be still a little pink on the inside and with a lovely crispy outside, unfortunately this doesn’t always happen, especially when I have cooked it in the past.
To make a really good piece of steak I really think you need the best quality you can afford (it’s not always as expensive as you think). Before cooking, take it out of the fridge for a few hours to let it dry out and get to room temperature. For cooking use a really hot good quality not stick pan, and oil and season the meat, not the pan!
As much as I love steak I find sometimes it can be quite boring, I get stuck in the same old habit of serving it with chips and some vegetables and a nice sauce. So, when I went to the butchers recently and bought a piece of steak I decided I needed to do something different with it, rather than the same old, same old. So, I came up with this….
Asian Steak with Honey & Soy dressing.
ingredients for one person.
- 1 piece of thin cut sirloin steak
- 1/2 tsp five spice powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt & pepper
for the sauce
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 small clove of garlic finely diced
- half a red chilli diced
- 1/2 tsp sugar
To begin, put the steak in a container and add the five spice, onion powder, garlic powder, salt & pepper and some oil. leave to marinade for as long as you have, the longer the better. Remove from the fridge for at least 10 mins before cooking, so it gets to room temperature.
Get a good non-stick frying pan and turn the heat up really high. When the pan is nice and hot add the steak. You want to leave the steak on one side in the pan for a little while, to make sure that outside starts to crisp up but, not for too long as you don’t want the spices on the outside to burn as they will become bitter. When the steak is cooked how you like it (I think still pink in the middle is best) take it out of the pan and put it on the side to rest.
Whilst the steak is resting, in the same frying pan that you used to cook it add the garlic, chilli and a little oil and cook until they just start to soften up. When they have softened, add the soy, honey, sugar and a little water. Let this bubble for a minute or so, until it begins to thicken. As soon as begins to thicken, turn off the pan and it’s ready to serve! 🙂
I served mine with some steamed jasmine rice and steamed mange tout & baby corn with the sauce drizzled over the top. Enjoy! 😀