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.
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.
To make the dressing, mix all the ingredients together in a bowl and season with salt and pepper.
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.
Thinly slice the steak and arrange on top of the salad with the scallops. Drizzle over more of the dressing and serve.