Asian Steak and Mango Salad

Ok – This ones a goody. The salad is based on food journo God-Mother Diana Henry from her book ‘A Change of Appetite’. It’s an absolute cracker and the original recipe is with a marinated and grilled pork chop. Yum!
I’ve gone with a simple steak with mine because it was what I fancied. It just so happened that they were on a deal at my local supermarket and it also it cuts down on the faff of Diana’s recipe. There’s no marinade in my recipe, just a simple, pan-fried, well rested steak. Beautiful.
The washing up here is also pretty minimal – Win!
Enough waffle, just make sure you make this. Its unbelievably umami-delicious, the list of ingredients isn’t massive and it’s also pretty healthy.

To feed two greedy bastards:

  • 2 mangoes
  • 4 cloves of garlic
  • 2 steaks (mine were 2 X 225g Sirloins)
  • a thumb sized piece of ginger
  • zest and juice of 1 lime
  • 1 tbsp fish sauce
  • 1 tbsp Wholegrain Mustard
  • 1 Red Chilli
  • 2 tsp sugar (I had soft brown sugar)
  • Bunch of coriander

Before starting make sure your steaks are out of the fridge well in advance of when you plan to cook them. Having them at room temperature (what they call in the restaurant bizz ‘tempering’) ensures that they will cook evenly and be as juicy and tender as possible.
Peel your mangoes, take off each cheek and lump into whatever shape or slither you like. I just sliced mine. Thinly slice your chilli and roughly chop your coriander, toss through the mango making sure you reserve some for a bit of wanky instagram garnish. Add the zest and juice of your lime too.
Grate your garlic and ginger into a small bowl and stir through a few tablespoons of water, to create a paste. Alternatively whizz it all up with a food processor, hand-blender or bash it up in a pestle and mortar.
Meanwhile get a heavy-bottomed frying pan onto a high heat on the largest ring. Drizzle your steaks with olive oil and season really really well with salt. A good steak tastes a million times better when its well seasoned. Be brave.
After a few minutes heating up, get your timer ready and pop your steaks into the pan. Once they are in, do not touch them. Let them sit and create a beautiful caramelised crust. How long you cook your steaks for is completely up to you. Just think about how you like it cooked and also the thickness of your meat. I gave mine 2 minutes on each side as sirloins are fairly thin and I like my meat cooked medium.
Once out, put your steaks onto your chopping board to rest for as long as you have cooked them for.

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Take your pan off the heat and leave it there for at least 2 minutes before adding your ginger and garlic paste. Put it in too soon and it’ll burn in seconds! Add a tbsp of oil to the pan before adding your paste and stir constantly for around a minute. You should be able to tell by the smell once it has cooked out – it won’t smell raw!
Stir through your mustard, add your fish sauce and sugar and throw in your mango, coriander and chilli mix. Taste and season. It may need a touch more lime juice, fish sauce or chilli. I like mine sour, salty and hot!
By this time your steak will be perfectly rested and ready to slice. Being an ex-chef I cant resist cutting it at a jaunty angle. You get a much better view of the tender, pink meat.

Lob it all on a plate and devour!
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