Angus sirloin with Asian greens and nam jim sauce
Perfectly cooked Angus sirloin combined with blanched Asian greens and a light, zesty nam jim sauce.
20 Minutes. Gluten free. Serves 2.
2 x 250g Angus sirloin steaks
2 bulbs bok choy
1 bunch Chinese broccoli
2 sprigs coriander
3cm piece of ginger
2 cloves garlic
1 long red chilli
1.5 tablespoons fish sauce
½ teaspoon brown sugar
- Fill a pot with water and a pinch of salt and bring to the boil.
- Brush steak with olive oil and season with salt and pepper.
- Halve bok choy length ways and trim the ends. Trim ends of the Chinese broccoli and cut in half. Peel and roughly chop the ginger. Deseed and roughly chop the chilli (to taste).
- In a blender, combine coriander, garlic, ginger and chilli. Add the juice of the lemon, brown sugar, fish sauce and blitz to form a smooth paste. Set to one side. If you do not have a blender, finely chop all of the ingredients and combine in a bowl.
- Heat a heavy based grill or fry pan to hot (not smoking hot). Place meat in pan and sear well before turning to cook other side. Allow 4 minutes on each side for medium rare and 6 minutes on each side for medium well. Remove steak from the pan and loosely cover with foil for 3 minutes to rest.
- While the steak is cooking, blanch greens for 2 minutes. Drain and allow to steam dry.
- Divide greens onto plates. Slice the steaks into 2 cm strips and serve hot with the nam jim sauce.
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