BLACKENED STEAK WITH KIMCHI FRIED RICE AND PICKLED RADISH
“Bavette steak, or flank steak, has quite a different texture from more premium steak cuts, such as rib-eye and sirloin. Since it has more connective tissue (and therefore more flavour), it needs to be cooked quickly over a high heat, as here, or braised more slowly at a lower temperature. When slicing it, remember to cut across the grain to maximise tenderness.”
Serves 2
EASY
GREAT VALUE
hoisin sauce 1T soya sauce or tamari 1T bavette (flank) steaks
2 x 175 g vegetable oil, for frying kimchi from a jar 140 g, plus 1 T of the juice cooked jasmine or basmati rice 250 g spring onions 2 free-range eggs 2 breakfast radishes
6 (or 5 cm daikon radish) black sesame seeds or nigella seeds 2T chopped chilli from a jar 1t sea salt and freshly ground black pepper, to taste
1 Place a griddle pan or frying pan over a high heat. 2 Put the hoisin and soya sauce into a bowl and mix. Add the steak and stir to coat. 3 When the griddle or frying pan is smoking hot, drizzle over a little oil and cook the steaks for 2–3 minutes. 4 Meanwhile, place a large, non-stick frying pan over a medium heat and add a little oil. While the oil is heating, roughly chop the kimchi, then add it to the pan. Add the rice and stir to combine. 5 Slice the spring onions, reserving the green tops for serving, and add to the pan with the rice and kimchi. 6 Flip the steaks and cook for a further 2–3 minutes. 7 Place a second non-stick frying pan over a medium heat and add a little oil. When hot, crack in the eggs and fry for 2 minutes, until the whites are firm and beginning to crisp around the edges. 8 Finely grate the radishes into a bowl. Season with salt, then stir in the kimchi juice. 9 Divide the hot rice between two bowls. Put a fried egg on top and sprinkle with the sesame seeds, salt and pepper. Finely slice the steaks across the grain and place alongside the rice. 10 Sprinkle over the chopped chilli and spring onion greens and serve with the radish salad on the side.