serves
2-4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Ultimate Steak
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g grass-fed scotch fillet steak
- Fine pink salt
- Olive oil, for drizzling
For the chimichurri
- 50 g red eschallot, thinly sliced
- 50 g coriander leaves and stems, thinly sliced
- 30 g flat-leaf parsley, thinly sliced
- 15 g Vietnamese mint leaves, thinly sliced
- 15 g Korean chilli flakes
- 5 g bird’s eye chilli, finely chopped
- 3 garlic cloves, finely grated
- 60 g fish sauce
- 60 g extra virgin olive oil
- 60 g lime juice
- 85 g caster sugar
- 35 g rice vinegar
- 35 g white balsamic vinegar
- Black pepper, to taste
Chilled marinating time: 12 hours
Instructions
- The night before cooking, season the steak well with salt and allow to stand on a wire rack, refrigerated overnight. Remove the steak from the fridge 30 minutes before cooking, to allow the meat to come to room temperature.
- Meanwhile, make the Asian-inspired chimichurri by combining the ingredients in a medium bowl and mixing well to combine. Allow the sauce to stand for 30 minutes before using, to allow the flavours to infuse.
- When ready to cook, heat a large, heavy-based frying pan with a drizzle of olive oil over high heat, until slightly smoking. Pan-fry the steak for 1 minute, then turn and cook for 1 minute, flipping the steak every 60 seconds, for 6-8 minutes, or until the internal temperature registers 46˚C on a digital thermometer. Cook times will depend on the thickness of the steak. Remove the steak to a wire rack and allow to rest for 10 minutes.
- Slice the steak and serve with the Asian-inspired chimichurri.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Ultimate Steak
