Angus grass fed sirloin with Asian greens and nam jim
Perfectly cooked Angus sirloin. Check. Blanched market fresh Asian greens. Check. A light, zesty nam jim dipping sauce. Check.
2 x 250g of Cape Byron Angus sirloin steaks
2 bulbs of bok choy
3 stems of Chinese broccoli
3 sprigs of coriander
2cm of ginger
1 clove of garlic
1 long red chili
1tbsp of fish sauce
1tsp of brown sugar
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
- Fill a kettle with water and boil. Salt and pepper both sides of each steak. Brush lightly with olive oil and set aside. Fill a pot with boiled water, add a pinch of salt and bring to the boil.
- Rinse the bok choy under cold water, halve length-ways and trim the ends. Trim the ends of the Chinese broccoli and cut in half (the same length as the bok choy). In a blender, combine the coriander, peeled garlic, roughly chopped ginger, as well as the deseeded and roughly chopped chilli (optional to your taste). Add the juice of the lemon, fish sauce, sugar and blend to form a smooth paste. Set to one side. If you do not have a blender, finely chop all ingredients and combine in a bowl.
- Heat a heavy based grill or fry pan to hot (not smoking hot). Place the meat in the pan and seal well before turning to cook the other side. Allow four minutes each side for medium rare and six minutes each side for medium well done. Remove the steak from the pan and loosely cover with foil for three minutes to rest. Note: Your steak will smoke. This is okay. Do not oil the pan or over oil your steak. Open a window and set range hood fan on high. While the steak is cooking, blanch greens for two minutes from the time the water returns to the boil. Rinse and drain.
- Divide the greens onto plates. Slice the steaks into 2cm strips and while still hot top with the nam jim sauce.
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