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Cook
10m
Ingredients
Method
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Step 1
Start with marinating the steak. In a shallow dish, add 1 tbsp soy sauce, 1 tsp peeled and minced ginger (or paste), 1 crushed garlic clove, 1 tablespoon honey, ½ lime juiced, and some freshly ground black pepper to taste. Whisk together then add 1 large ribeye steak, turning it over in the marinade to coat it. Set aside to marinate for a few minutes. If possible, let it sit for 30 mins, but if not, that’s okay.
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For
2
M
I
1
tbsp
Soy sauce
1
tsp
Ginger, peeled and minced (I cheated and used a paste - pastes are a good cheat but avoid the ones with vinegar)
1
Garlic clove, crushed
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Cook along with all of our recipes
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A word of warning: Don’t over reduce the soy marinade when you pour it over as it will quickly get too salty.
To serve: I like it with the garlic yoghurt as I think it works so well with the fresh zingy salad and the steak but it’s optional. It would be good just as a steak salad without the yoghurt - toss it all together and serve in a big bowl. This would also be delicious with some rice on the side too.
If you don’t have parsley: use basil or coriander. Lovely with any herbs.
How to get your children to eat it too: My children love steak and the salad but less so the yoghurt so I tend to just serve all the components separately for them. I also add something like rice to this for them, just to make it a little more balanced.
Make it spicy: add some chilli flakes or chopped/grated fresh chilli into the steak marinade or chopped red chilli into the salad. Or a drizzle of chilli oil.
If you want to double the recipe: just double everything and on you go.
What to do with leftovers: The salad is delicious the next day too, I like it in a rice bowl with any other leftovers from the fridge. If you happen to have any leftover steak, it’s also really good piled into a crusty baguette with plenty of sriracha mayo and rocket leaves.
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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Start with marinating the steak. In a shallow dish, add 1 tbsp soy sauce, 1 tsp peeled and minced ginger (or paste), 1 crushed garlic clove, 1 tablespoon honey, ½ lime juiced, and some freshly ground black pepper to taste. Whisk together then add 1 large ribeye steak, turning it over in the marinade to coat it. Set aside to marinate for a few minutes. If possible, let it sit for 30 mins, but if not, that’s okay.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
tbsp
Soy sauce
1
tsp
Ginger, peeled and minced (I cheated and used a paste - pastes are a good cheat but avoid the ones with vinegar)
1
Garlic clove, crushed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
A word of warning: Don’t over reduce the soy marinade when you pour it over as it will quickly get too salty.
To serve: I like it with the garlic yoghurt as I think it works so well with the fresh zingy salad and the steak but it’s optional. It would be good just as a steak salad without the yoghurt - toss it all together and serve in a big bowl. This would also be delicious with some rice on the side too.
If you don’t have parsley: use basil or coriander. Lovely with any herbs.
How to get your children to eat it too: My children love steak and the salad but less so the yoghurt so I tend to just serve all the components separately for them. I also add something like rice to this for them, just to make it a little more balanced.
Make it spicy: add some chilli flakes or chopped/grated fresh chilli into the steak marinade or chopped red chilli into the salad. Or a drizzle of chilli oil.
If you want to double the recipe: just double everything and on you go.
What to do with leftovers: The salad is delicious the next day too, I like it in a rice bowl with any other leftovers from the fridge. If you happen to have any leftover steak, it’s also really good piled into a crusty baguette with plenty of sriracha mayo and rocket leaves.
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