Beef eye fillet steaks, bocconcini and salad with spring onion
Delicious beef salad full of fresh flavours
Serves
2 - 3
Prep Time
15 mins
Cook Time
11 mins
This vibrant and fresh dish combines succulent New Zealand beef eye fillet steaks with a boost of bocconcini, choy sum, juicy orange, and fresh herbs. The steaks are perfectly seared and paired with a tangy dressing of garlic, chilli, fish sauce, and lemon, bringing out a delightful balance of flavours. Garnish with spring onions, fresh coriander and voilà - you've got a salad as refreshing it is hearty!
This recipe was written by @basil.and.lime and provided by Silver Fern Farms.
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ShareIngredients
1 pack Silver Fern Farms Beef Eye Fillet Steak
6 Tbsp water
boiling1½ Tbsp brown sugar
2 garlic cloves
finely diced1 red chilli
seeds removed, finely dicedjuice of 1 lemon
4 Tbsp fish sauce
salt
to taste½ red onion
finely sliced2 spring onions
handful of fresh coriander
bunch of choy sum
chopped in half2 oranges
diced150g bocconcini
Method
Remove the Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Meanwhile, in a small bowl, melt brown sugar in boiling water. Add garlic, chilli, lemon juice, and fish sauce. Add salt to taste, then add red onion. Set aside.
Julienne the spring onions and plunge into a bowl of ice water.
Season the beef with salt and pepper.
Heat a cast iron pan on med-high and coat with oil. add beef and cook for 3-4 mins each side.
Remove from heat, cover loosely, and allow to rest for 5 mins.
In the same pan, add choy sum and cook on medium for 5 mins.
Carve the beef against the grain and drain the spring onions.
Combine the beef, choy sum, spring onion, coriander, oranges, and bocconcini. Pour the sauce and red onions on top and toss well.
Nutrition Information per Serving (425g)
This nutrition analysis is based on 3 serves. Note, the fish sauce will be contributing to the recipe's high sodium content.
