Steak with Pickled Radish and Beetroot
Hanger or butcher's steak brushed with a little anchovy sauce on both sides, pan fried and served with a quick home made pickled radish and beetroot vegetable mix and a Korean-style sauce.
prep time
20 mins
cook time
35 minutes
serves
2 people
Ingredients
- 450g hanger/butcher's steak
- 2 teaspoons rapeseed oil
- 1 teaspoon anchovy paste
For the Pickled Radish and Beetroot:
- 1 x 200g pack radishes
- 2 small whole raw beetroot, washed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
- 400ml white wine vinegar
- ½ teaspoon salt
- 100g caster sugar
- 2 star anise
For the Korean Sauce:
- 50g Korean paste (gochujang)
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons light brown sugar
- 1 large garlic clove, peeled and finely chopped or crushed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
- 1 tablespoon sesame oil
- Sesame seeds, to garnish
- Micro herbs, to garnish
Method
Boil the beetroots in a saucepan for 20-30 minutes. Cool, peel and cut into quarters.
Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
For the pickled vegetables; put the vinegar, salt, sugar, garlic and spices, in a non-metallic saucepan. Heat gently until the sugar dissolves. Remove from the heat.
Put the vegetables in a 500ml sterilised* jar, pour over the pickling liquid, seal, cool slightly and use as required.
In a small dish mix the sauce ingredients together and set aside. Heat a large non-stick pan until hot.
Place the steaks on a chopping board, brush with oil, season and coat with the anchovy paste on both sides.
Cook the steaks for 1-2 minutes on each side. Remove and leave to rest for 2-3 minutes then slice thinly.
Serve garnished with micro leaves, pickles and sauce.
