You may serve individual portions or throw everything on a shallow platter to feed a crowd. Serve it warm or cold as part of a fantastic summer dinner or an Asian inspired lunch.
Ingredients for the Steaks
About 800 grams (4 steaks) Black Angus fillet steaks
3 Tbs Kikkoman soy sauce
2 Tbs Minerva organic extra virgin olive oil
3 Tbs honey*
2 Tbs dry white wine*
Maldon black pepper
For the dressing
4 Tbs Sweet Chili Sauce
1 Tbs Kikkoman soy sauce
2 tsp Ardo already chopped ginger
1 tsp Ardo already chopped chili
2 limes, zest and juice*
For the salad
10 cherry tomatoes, halved*
1 cucumber, sliced*
4 radishes, sliced*
1 red onion, sliced*
1 cup fresh coriander, chopped*
2 Tbs pomegranate seeds*
10 mint leaves*
Transfer steaks in a zip-lock bag. To make the marinade, mix soy sauce, olive oil, honey and wine in a small bowl. Add a few grinds of black pepper and mix to combine.
Pour marinade in zip-lock bag, over steaks. Close the bag and let the steaks marinade for 1-2 hours.
Make the dressing by combing all dressing ingredients together in a jar or a bowl. Shake jar or whisk to combine. Set aside until needed.
Turn on the grill to high. Remove steaks from the marinade and place on the hot grill. Cook 4 minutes per side for medium-rare, basting with the marinade.
Transfer the steaks on a rimmed platter. Cover with foil and let cake stand for 10-20 minutes. Do not attempt to slice the steaks as they come out of the grill. This will cause all the juices to escape. Standing time is essential.
Slice steaks and put in a bowl.
Mix with ½ of the dressing.
Spread the veggies for the salad on a large platter. For individual portions divide veggies on 4 plates. Place sliced steaks on the bed of veggies. Drizzle with the remaining dressing. Serve at once.
Galatia Pamborides, www.cuisinovia.com