Rib-eye steaks are marinated in a heady chilli, lemongrass, soy, ginger, garlic and spring onion marinade, before being pan-fried, serve with your favourite sides - steamed greens and rice will suffice.
Ingredients
1 red chilli, mild, chopped
2 lemongrass stalks, chopped
2 Rib-eye (240 gm each)
1 ginger, finely chopped
1 garlic clove, minced
2 large spring onions, finely sliced
8 tbsp of soy sauce
1 lime, zest and juice
1 sprig of fresh coriander, small
salt
pepper
2 tbsp of olive oil
Method
1. Place the chilli, lemongrass, ginger, garlic, spring onion, soy sauce, lime and olive oil into a bowl and whisk together.
2. Place the steaks in the marinade and leave for 1 hour in the fridge. Remove the steak and season with salt and pepper.
3. Place a large frying pan over high heat and once hot pour a splash of oil, add the steak.
4. Once the steak is seared in the pan, turn over and sear on the other side until a similar colour is achieved
5. While the steak is still cooking add the marinade to the pan and remove from the heat to form a sauce. Remove the pan from the heat. For a rare steak, you do not need to cook the steak further in the oven,
6. For a medium-rare steak, place in the oven preheated at 200˚C for 2 minutes (increase this number by 2-minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes.
7. Remove the steak from the oven and allow to rest for 2-4 minutes.
Pour over the marinade and serve with a side of steamed greens, rice or potatoes and fresh coriander... Ready to serve
Opmerkingen