Whether you are a novice cook, a stay-out-of-the-kitchen person or, an experienced food-lover, a fine steak always means luxury. These properly matured Black Angus fillet steaks from Foodsaver Stores are just that. Grilled, pan seared or roasted, whichever way you decide to cook it, you will end up with a glorious meal on your plate.
I wrote “salad’ on the title, because of the large number of veggies, but the steak is the star and makes this dish a healthy and hearty main-course. 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.