Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2–4
Ingredients
For the salad
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
- 1 tsp sesame oil
- 400g/14oz rib-eye steak
- 100g/3½oz sugar snap peas
- 2 king scallops
- 1 red onion, halved
- 3–4 small brussel sprouts, leaves picked
- ½ cucumber, thinly sliced
- 1 white chicory, leaves picked
- 1 red chicory, leaves picked
- small handful fresh coriander, leaves picked
- small handful basil, leaves picked
- small handful fresh tarragon, leaves picked
- 1 Japanese radish, thinly sliced
- 1 clementine, peeled and cut into segments
- salt and freshly ground black pepper
For the dressing
- 2 clementines, juice only
- 5 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely chopped
- ½ tsp grated garlic
- salt and freshly ground black pepper
Method
-
To make the salad, place the oyster sauce, fish sauce, sugar and sesame oil into a bowl and mix to combine. Add the rib-eye and coat well. Cover and marinate in the fridge for 1 hour.
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Bring a small saucepan of water to the boil, blanch the sugar snap peas for 1 minute, then refresh in cold water and set aside.
-
Heat a griddle pan over a high heat and cook the steak for 4 minutes on each side. Remove to a plate and allow to rest. Season the scallops with salt and pepper then place on the griddle and cook for 2 minutes on each side. Add the onion and cook for 1 minute on each side. Cook the sprout leaves on the griddle for a few seconds. Remove and set aside.
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To make the dressing, mix all the ingredients together in a bowl and season with salt and pepper.
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Place the cucumber, chicory, herbs, radish, clementines, sugar snaps, red onion and sprout leaves in a large serving platter and toss together with some of the dressing.
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Thinly slice the steak and arrange on top of the salad with the scallops. Drizzle over more of the dressing and serve.
