Grilled rib-eye with soy, chilli & coriander

Grilled rib-eye with soy, chilli & coriander

Entrecôte grillée avec sauce soja, piment rouge et coriandre

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Having a juicy steak for dinner is now very popular in Vietnam; even street food stalls serve it up these days. And why not: a good piece of chargrilled rib-eye works really well with Vietnamese flavours.

Ingredients

Quantity Ingredient
4 rib-eye steaks
2 tablespoons vegetable oil
4 garlic cloves, peeled and smashed
200g water spinach, cut into 5 cm lengths, (see glossary)
1 tablespoon toasted sesame seeds

Soy, chilli & coriander marinade

Quantity Ingredient
2 bird’s eye chillies, sliced
1 teaspoon chilli flakes
1 1/2 tablespoons coriander seeds, toasted
small handful coriander leaves
small handful thai basil leaves
small handful vietnamese mint leaves
125ml light soy sauce
2 teaspoons dark soy sauce

Method

  1. To make the marinade, use a mortar and pestle to pound the fresh chilli, dried chilli, coriander seeds, fresh coriander, basil and Vietnamese mint leaves into a fine paste. Add the soy sauces and mix well.
  2. Transfer the paste to a large mixing bowl. Add the steaks, covering them all over with the marinade. Cover and marinate in the fridge for at least 1 hour.
  3. Bring a chargrill to high heat. Remove the steaks from the marinade, reserving the marinade. Grill the steaks for 3–4 minutes on each side, or until medium-rare. Remove from the grill and rest the steaks in a warm place for 8 minutes.
  4. While the steaks are resting, bring a wok to high heat. Add the oil and smashed garlic. Once the garlic is browned, add the water spinach and wok-toss for 30 seconds. Now add a generous pinch of sea salt and 4 tablespoons of the reserved marinade and toss well.
  5. Divide the steaks and water spinach among four plates. Sprinkle with the sesame seeds and serve.
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