Spicy Steak Supper

Serves 4 Prep Time: 20 Minutes


  • 1tsp sesame oil
  • 4 x 250g sirloin or rump steak
  • 4tbsp soy sauce
  • 2tsp soft brown sugar
  • 2tsp rice vinegar
  • 2 green finger chilli, finely sliced with seeds
  • 2 corn on the cob
  • 1 bunch spring onions, trimmed and cut into 2.5cm pieces
  • 2 large carrot, thinly shredded
  • Small handful coriander leaves
  • 1 tbsp toasted sesame seeds
  • Sea salt and freshly ground black pepper
Heat a griddle pan over a high heat until smoking. Rub the steaks with a teaspoon of oil and season well. Sear for 2-3 minutes on each side until charred but still lovely and pink inside.
Whisk the soy with the sugar, vinegar, chilli and one teaspoon of sesame oil in a small bowl. Whisk to combine and place half in a wide dish, large enough to hold the steaks. Transfer the steaks to the marinade (leaving the pan on the heat) and allow to sit for 5 minutes, turning once or twice to coat all over.
Whilst they rest, return the pan back to a high heat. Toss the sweetcorn and spring onions in the remaining teaspoon of the oil and sear on the griddle pan for 4-5 minutes until charred on all sides. Tip into a bowl and toss with the carrot.
Remove the steaks from the marinade, slice, return to the dish and toss to coat in the dressing once more.
Toss the remaining dressing over the salad. Serve the salad on a plate with some steak, coriander leaves and sprinkle of sesame seeds.