Japanese Rare Roast Beef Salad With Mixed Radishes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This salad is just a burst of color and flavor. From the CIA with photo by Clara Molden as published in the Telegraph. Ingredients:
1 tbsp olive oil |
2 beef fillet steaks, each 2in thick |
1in piece of fresh root ginger, peeled and grated |
2 tbsp japanese soy sauce |
2 tbsp rice wine vinegar |
1 tsp wasabi (japanese horseradish) paste, available from supermarkets and oriental shops |
1 bunch of watercress, trimmed |
8 cherry tomatoes |
2in piece white daikon radish (or 8 normal radishes), peeled and sliced into thin matchsticks |
8 red radishes, quartered |
2 spring onions, thinly sliced |
black and white sesame seeds |
Directions:
1. Heat the oil in a frying pan until it's really hot.
2. Season the steaks with salt and pepper and sear them for 20 seconds on each side – the meat should be fairly dark on the outside and still really rare in the middle.
3. Remove from the pan and leave to rest for 1 hour in the freezer until the meat firms up and is almost frozen (a restaurant trick that will make it easier to slice).
4. Mix the ginger, soy sauce, rice wine vinegar and wasabi paste in a small bowl.
5. When you're ready to serve, remove the beef from the freezer and slice thinly, aiming to cut 12 slices from each steak. (You can sneak the end bits as
6. a chef's perk.)
7. Lay 6 slices, overlapping each other, on each plate. Top with the watercress, tomatoes, a sprinkling of daikon radish, the red radishes and spring onion, and pour over the soy and wasabi sauce.
8. Finally, sprinkle with sesame seeds and serve.
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