Steak with Crying Tiger Sauce and Sesame Baby Gem Salad

Ingredients

For the dipping sauce

• 1 tbsp coriander, finely chopped
• 4 spring onions, washed and sliced
• 1 tbsp soft brown sugar
• 1 tsp Dunnes Stores chilli flakes
• Juice of 1 lime
• 2 tbsp fish sauce

For the salad

• 2 Dunnes Stores Irish little gem, each cut into 6 wedges
• 2 tsp rice vinegar
• 1 tbsp sesame oil
• 4 spring onions, washed and sliced
• Small handful of mint leaves, torn
• Large handful of coriander leaves
• 1 tbsp toasted sesame seeds
• Lime wedges, to serve

Method

1. In a shallow bowl, mix oyster sauce and sesame oil, then marinate the steaks for 20–30 minutes while preparing the salad and dipping sauce.
2. To make the sauce, bash coriander, spring onions and brown sugar in a pestle and mortar. Add the remaining ingredients, stir to combine, and adjust to taste – it should be tangy, salty, sweet and slightly spicy.
3. In a large bowl, toss the baby gem with sesame oil, rice vinegar, spring onions, herbs, sesame seeds and half of the dipping sauce.
4. Heat a griddle or frying pan over high heat until smoking. Sear the steaks for 2–3 minutes on each side, then rest for 5 minutes before slicing thinly against the grain.
5. Arrange the steak slices on a platter with the salad. Drizzle the remaining dipping sauce over the steak and serve with lime wedges.