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Ingredients

1 tablespoon soy sauce
1 teaspoon ground Szechuan pepper
2.5cm piece ginger, grated
1 garlic clove, crushed
1/2 cup (125ml) safflower oil or sunflower oil
6 x 200g beef eye fillet steaks, well trimmed
1 cup (250ml) seasoned rice vinegar
3/4 cup (175g) caster sugar
1 long red chilli, seeds removed, chopped
1/4 cup (3 tablespoons) finely chopped coriander
Creme fraiche, to serve
Thai chilli jam, to serve
Jasmine rice, to serve
Snow pea sprouts, to serve

Method

Step 1 Mix soy, pepper, ginger, garlic and oil in a shallow dish, add steaks, cover and marinate in the fridge for up to 2 hours.
Step 2 Stir vinegar and sugar over low heat to dissolve sugar. Simmer for 2 minutes, then stir in 1 teaspoon salt. Cool, then add the chilli and coriander. Set aside.
Step 3 Heat a chargrill or barbecue to high heat. Cook the steaks (in batches if necessary) for 2-3 minutes each side. Rest the steaks for 1-2 minutes, then cut into cubes. Arrange cubes in the shape of original steaks on plates. Drizzle with dressing. Serve with creme fraiche, chilli jam and rice, and garnish with sprouts.

Cubed steak with chilli and coriander dressing

How to make Cubed steak with chilli and coriander dressing

Ingredients

Method