Steak with Pickled Radish and Beetroot Steak with Pickled Radish and Beetroot

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/1lb hanger/butchers steak
  • 10ml/2tsp rapeseed oil
  • Salt and freshly milled black pepper
  • 5ml/1tsp anchovy paste
  • For the Pickled Radish and Beetroot
  • :1 x 200g/7oz pack radishes
  • 2 small whole raw beetroot, washed
  • 1 x 2.5cm/1 inch piece fresh root ginger, peeled and finely chopped or grated
  • 400ml/14 fl oz white wine vinegar
  • 2.5ml/½tsp salt
  • 100g/4oz caster sugar
  • 2 star anise
  • For the Korean Sauce
  • :50g/2oz Korean paste (gochujang)
  • 15ml/1tbsp soy sauce
  • 10ml/2tsp rice wine vinegar
  • 10ml/2tsp light brown sugar
  • 1 large garlic clove, peeled and finely chopped or crushed
  • 1 x 2.5cm/1 inch piece fresh root ginger, peeled and finely chopped or grated
  • 15ml/1tbsp sesame oil
  • Sesame seeds, to garnish
  • Micro herbs, to garnish

Method

  1. Boil the beetroots in a saucepan for 20-30 minutes.  Cool, peel and cut into quarters.

  2. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.

  3. 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.

  4. Put the vegetables in a 500ml/18 fl oz sterilised* jar, pour over the pickling liquid, seal, cool slightly and use as required.

  5. In a small dish mix the sauce ingredients together and set aside. Heat a large non-stick pan until hot.

  6. Place the steaks on a chopping board, brush with oil, season and coat with the anchovy paste on both sides.

  7. Cook the steaks for 1-2 minutes on each side.  Remove and leave to rest for 2-3 minutes then slice thinly.

  8. Serve garnished with micro leaves, pickles and sauce.

     

     

Tips:

To avoid staining, use gloves when peeling the beetroot. *To sterilise jars, simply wash with soapy water and heat in a moderate oven for 5 minutes. If preferred use rump or sirloin steak. Follow the cooking times below: (Based on a 2cm/¾in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side