Seared Steak Poke Bowl
Preparation: 10 minutes
Oven: 15 minutes
Ingredients
Seared beef and marinade:
– 200 g beef fillet steak
– 1 garlic clove – peeled and minced
-1 tsp minced ginger
-1 1/2 tsp shichimi togarashi *
-2 tbsp soy sauce
-1 tbsp sesame oil
-1 tbsp vegetable oil
-1 tbsp soft brown sugar
-2 tsp rice vinegar
Seared pineapple:
– 4 slices pineapple – each slice cut in half (or use 4-6 pineapple rings from a can)
-2 tbsp soft light brown sugar
Salad bowl:
100 g boiled brown and wild rice
40 g mixed salad leaves
1/2 avocado – de-stoned, peeled and sliced
3 radishes – thinly sliced
½ cucumber – peeled into strips, using a vegetable peeler
4 tbsp cooked edamame beans
2 spring onions – scallions, finely chopped
1 tsp mixed black and white sesame seeds
4 chili peppers – sliced in half length ways (optional- use for decoration. They are hot)
Instructions
Take your steak out of the fridge and place in a bowl.
In a separate bowl, mix all the marinade ingredients. Pour half over the steak and reserve the rest to use as the salad dressing. Cover the steak and leave to marinade at room temperature for 1 hour (you can marinade for longer – up to overnight, but if you do, you’ll need to refrigerate it, then take the steak out of the fridge an hour before cooking it to allow it to come up to room temperature).
Heat up a grill or frying pan on a high heat. Once very hot, place the steak in the grill or pan and cook for 2-3 minutes on each side, so the steak is seared but still very pink in the middle. Remove from the grill or pan and place on a board to rest for a few minutes.
Meanwhile, sprinkle the pineapple slices with the brown sugar on both sides and place on the hot grill or pan. Cook, turning once until browned and lightly caramelized on both sides (takes about 3-4 minutes altogether). Remove from the heat.
Divide the rice and salad leaves between two bowls. Nestle the caramelized pineapple pieces in the bowls and top with avocado slices, radish slices and cucumber strips that have been folded prettily to fit in the bowl. Spoon on the edamame beans.
Go back to your steak and slice into half-inch cubes. Place the steak on top of the two salad bowls.
Sprinkle over the spring onions and sesame seeds. Arrange the chilli peppers on top if using, before serving the poke bowls with the reserved salad dressing.
Note* shichimi togarashi spice is a combination of the following spices: red chili peppers, black and white sesame seeds, ground ginger, poppyseed and nori (seaweed)
