ingredients

 

2 4 6 8 Servings

• 2 small filet steaks

• 0.5 red pepper

• 0.5 red onion

• 5 baby sweetcorn

• 75 grams tenderstem broccoli

• 50 grams OR 2 handfuls mixed leaf salad

• 0.5 bunch fresh coriander leaves

• 1 tablespoon olive oil

• 1 tablespoon dark soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon thai fish sauce

implements

 

for cooking 2 servings

• small saucepan

• griddle pan

• large mixing bowl

• mug

• colander

instructions

 

1. Pre-heat the oven to 180C only if you like your steak medium or well done.

2. In the small saucepan boil some water for the broccoli stems. Cut 5 baby sweetcorns lengthways in half and cook together with 75g of broccoli for 3 minutes. Drain.

3. Dice ½ of the red onion and  ½ of the red pepper. Chop  ½ the bunch of coriander.

4. Place all three in a mixing bowl. Add the drained broccoli and sweetcorn together with 2 handfuls of mixed salad leaves.

5. Pour a tablespoon of olive oil onto the griddle pan. If the fillet steak is thicker than 2cm slice horizontally (butterfly) in half. Season well. Once the pan is hot, sear the steaks and then fry them on a medium heat to your liking:
- 2 minutes on each side for medium/rare. 
-  If you want your steak more cooked, transfer it to the roasting tin and stick it in the oven for 3-4 minutes for medium, or 6 minutes for well done.

6. In the mug, combine 1 tablespoon of soy sauce, 1 teaspoon of Thai fish sauce and 1 teaspoon of sesame oil. Dress the salad.

To serve - Arrange the leaves on the middle of the plate. Thinly slice the steaks and arrange on top of the salad. Drizzle with a few more drops of fish sauce and season with black pepper.