May's Recipe: Sirloin steak with sesame, soy and ginger

The Blacksheep Bar has launched a fabulous new tapas style menu and this dish is one of the hot selling favourites receiving superb reviews

Sirloin steak with sesame, soy and ginger

For four people as a sharing dish

2 x 8oz sirloin steaks

225ml apple juice

2 x garlic cloves, finely chopped

Small piece of fresh ginger (about half a thumb size!)

1 small white onion, sliced

4 dessert spoons of light soy sauce

3 teaspoons of sesame oil

Maldon sea salt (for finishing)

The key to the success of this dish is in the preparation!  Place the steaks in a non-plastic bowl or container and cover with all the ingredients, holding back one teaspoon of sesame oil and the salt.  Mix well, then cover and leave in the fridge for at least six hours.

Before cooking, take the steaks out of the fridge for half an hour or so, to take the chill off.  Wipe off any bits of garlic or ginger and discard the marinade.  Cook the steaks to your preference on a hot griddle or pan, and then rest for another five minutes.

To serve, slice thinly, lightly brush slices with sesame oil and sprinkle with Maldon salt. Serve with green salad and sun-blushed tomatoes and pan-fried sauté potatoes – perfect!

Author: Isle of Wight Beacon

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