4 ribeye steaks
2 tablespoons olive oil
4 tablespoons soft unsalted butter
2 tablespoons chopped coriander
2 tablespoons toasted sesame seeds
1 teaspoon chopped red chilli
3-4 cups white cabbage, finely sliced
1-2 cups red cabbage, finely sliced
1 carrot, julienned
1 cup mung bean sprouts
2 chilli, finely sliced
1 thumb ginger, grated
¼ c chopped coriander
½ c shelled edamame beans
1 tablespoon black sesame seeds
2 tablespoons crispy shallots
¼ cup dark soya sauce
2 tablespoons sweet chilli sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 teaspoon grated ginger
2 cloves garlic, crushed
For the dressing:
Put all the ingredients into jar with a tight fitting lid and shake together.
Refrigerate until needed.
For the Asian-slaw:
In a large bowl toss together the cabbage, carrot, sprouts, chilli, ginger & coriander.
Refrigerate. Toss through 2-3 tablespoons of dressing just before serving.
For the steak:
Firstly mix together the butter, coriander, sesame seeds & chilli.
Heat up a heavy based frypan.
Season the steak, pour in the oil into the pan and cook the steak 4-5mins each side depending on thickness and how you like your steak cooked.
Remove from the pan onto a warm tray and spread over the coriander butter.
Rest 5 mins.
Pile the dressed Asian-slaw onto a large platter.
Slice the steak on the angle into 5 or 6 slices.
Arrange on top of the slaw, pouring over any juices and melted butter.
Sprinkle over edamame beans, crispy shallots and black sesame seeds.
Ingredients in this recipe