Ginger & Lemon Steak a la Jamie Oliver
By shahdan • April 19, 2020
Adapted from Jamie Oliver’s Chinese Rib Eye Steak (Jamie’s 30 minutes meals series), this steak has become a favourite in our households. Unlike heavy creamy sauces that we usually serve with our meat, Jamie’s on-the-board dressing for this special steak, is light, refreshing and bursting with mind-blowing flavours.
In the original recipe, the meat is rubbed with Chinese Szechwan pepper and Chinese Five Spice Mix before grilling, then the meat is added to the dressing on a chopping board to rest. In my own version of this super recipe, I leave out the two Chinese spices because they are not too common in the Egyptian market. By doing that, the flavours also drift from the Chinese side to become more lemony and zingy.
I stick to Jamie’s dressing as it is, and I prepare it in a separate bowl if I am serving large quantities. When the juices from the meat mix with the dressing, the result is simply amazing. Definitely a must try!
Use beef fillets عرق فليتو كندوز مقطع فيليه or any favourite beef steak cut.
For meat left overs, (if any), gently heat them the next day, and serve them in tortilla wraps with a side of your favourite salad!
Ingredients
- 2 kg beef fillet - فيليه كندوز
- sea salt - ملح البحر
- black pepper - فلفل أسود
- 1 drizzle olive oil (to rub the meat) - زيت زيتون
- DRESSING:
- 1/2 cup olive oil - زيت زيتون
- 6 lime - ليمون بلدي
- 4 teaspoon fresh ginger (grated) - جنزبيل
- 6 large garlic clove (crushed) - فص ثوم
- 2 red chili pepper - فلفل أحمر حار
- 20 sprig coriander (use half in the dressing and half for garnish) - كزبرة
- sea salt - ملح البحر
- black pepper - فلفل أسود
Step by step
- Rub your meat with salt, pepper, and a drizzle olive oil.
- The dressing: In a bowl, stir in the olive oil, lemon juice, grated ginger, crushed garlic, thinly sliced red chili pepper, finely chopped coriander leaves, little salt and pepper. Use a fork to lightly mix the dressing. (you may choose to grate some red chili pepper into the mix for a spicier flavour).
- Before serving, sear/ grill the meat on a hot griddle for 2-3 minutes on both sides. (Make sure the meat is cooked to your liking).
- Leave the meat to rest on a large chopping board before you grill the next batch.
- On the same chopping board, spoon some of the dressing over the meat, and cut it diagonally into thin strips. The meat will release some of its juices which will mix with the fresh dressing.
- Toss the meat in the dressing and garnish with extra fresh coriander leaves and red chili slices.
- Serve on the same chopping board.
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