Ingredients

  • Serves 6 people
  • 1/2 cup finely diced cooking onion

  • 2 tbsp sambal or sriracha sauce

  • 1 tsp finely grated ginger

  • 2 cloves garlic (minced)

  • juice of 2 limes

  • 800 g beef flank steak

  • 1/3 cup granulated sugar

  • 1/4 cup water

  • 4 medium artichokes

  • 2 limes

  • 2 cups chopped radicchio

  • 2 cups diced english cucumber

  • 2 green onions (sliced)

  • 1/2 cup chopped fresh coriander

  • 2 tbsp chopped fresh mint

  • splash of fish sauce

  • salt & sugar (to taste)

  • deeep fried shallots (for sprinkling)

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Recipe Courtesy of
Asian Food Network

Episode 3: Sweet Chilli Grilled Steak on Artichoke & Radicchio Salad

Tender juicy grilled steak with a deliciously spicy and refreshing artichoke radicchio salad.
  • Medium
  • 180 min
  • 45 min
  • 15 min
  • 5 steps
  • 18 Ingredients
  • Medium
  • 5 steps
  • 18 Ingredients
  • 180 min
  • 45 min
  • 15 min

Instructions

  1. Marinade steak

    • Stir the onion, Sambal (or sriracha), ginger, garlic and limejuice in a large, flat dish. 
    • Place the steak into the dish and spoon the marinade over to coat. Cover and chill the steak for at least 30 minutes and up to 3 hours.


  2. Cook artichoke

    • To prepare the artichokes, trim away leaves with a paring knife and scoop out the choke (the prickly fibres in the centre). Peel the outside of the stem with a paring knife and rub the artichoke hearts with a lime half (the acidity will keep it from browning.) 
    • Place the hearts into a medium saucepan filled with cool water and squeeze in the juice from the other lime half. Bring the artichoke up to a simmer and cook until they are fork-tender, about 25 minutes.
    • Drain and cool
    • Wash your cutting board and knife before preparing the rest of the salad (raw artichokes impart a bitter taste to surfaces they touch.)


  3. Assemble salad

    • To assemble the salad, cut the cooled artichokes into wedges and toss with the radicchio, cucumber, green onion, coriander and mint. 
    • Add a splash of fish sauce, the juice of the remaining lime and season with salt and sugar to taste. Arrange this on a platter and chill until ready to serve.


  4. Make steak glaze

    • Transfer the marinade from the flat dish to a small saucepan and add the sugar and water. 
    • Cook this down over high heat until a glaze consistency, about 4 minutes. 
    • Carve the steak into thin slices against the grain of the meat and arrange this over or alongside the salad. 
    • Spoon the chili glaze over the steak, sprinkle with the fried shallots and serve immediately.


Plate and Serve!

Spoon the chili glaze over the steak, sprinkle with the fried shallotsand serve immediately.

Plate and Serve!

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Ingredients
  • Serves 6 people
  • 1/2 cup finely diced cooking onion

  • 2 tbsp sambal or sriracha sauce

  • 1 tsp finely grated ginger

  • 2 cloves garlic (minced)

  • juice of 2 limes

  • 800 g beef flank steak

  • 1/3 cup granulated sugar

  • 1/4 cup water

  • 4 medium artichokes

  • 2 limes

  • 2 cups chopped radicchio

  • 2 cups diced english cucumber

  • 2 green onions (sliced)

  • 1/2 cup chopped fresh coriander

  • 2 tbsp chopped fresh mint

  • splash of fish sauce

  • salt & sugar (to taste)

  • deeep fried shallots (for sprinkling)

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