How to Cook Steak and Spicy Beef Salad Recipe | Gordon Ramsay

This is the most amazing sirloin. You can see it's got that wonderful marvel. For me the secret behind this is cooking it quickly. Season the steak generously. Salt and pepper push that seasoning in to the sirloin. Take the sirloin out of the fridge literally 20 minutes before you want to cook them so it gets up to room temperature. They cook more evenly but more importantly you can actually season right inside the steak. This little bit of fat down here, season that as well because that is what we want to roast and get that really nice and rendered. Olive oil in, a tablespoon. Roll that round. As it starts to smoke, in with the steaks. Into the pan and lay away. Again, into the pan and lay away. If you don't hear that noise the minute those steaks hit the pan, don't put them in. So the secret now is getting that colour on the steak, turning it once and once only and cooking it for two and a half minutes each side. What I want to do is to get that bit of fat rendered so it adds a lot more flavour. Just hold the steak down like that and that starts to melt the fat which makes it so much more tender. There should be no white fat left anywhere. Turn them over. Really important to have that steak up to room temperature before you start cooking it so the inside is nice and warm so you spend less time in the pan and more time cooling down. Really important. Now, two fingers, touch, it goes in. It says rare. I'm happy for them to be rare because by the time I let them rest, they're going to go back to medium rare. It'll continue cooking. Out, onto a plate and let them rest. One, two. Let's get my juices over. Don't waste that. Really important. Next, the spicy dressing. Take the seeds out of a chilli to reduce the heat by rubbing it in your hands and tapping until the seeds fall out. Cut it in half and just chop it in. Garlic and chilli works brilliantly. A quick way of peeling it, get your knife and just slam it down. Pops out very, very quickly. In, a little touch of salt. Rub. Start going around in circles first. You'll see it puring. Nice. Clear that off. Now, we've got the heat in there from the chilli and that richness from the garlic. Two teaspoons of palm sugar. This is where it starts to have that nice, sweet, sour effect. Fish sauce, fresh lime. This is a simple, fresh chilli dressing and it was something I fell in love with in Vietnam and Cambodia because it was just so easy. Give that a little mix and dissolve the sugar. Quick taste. Wow. Right, vegetables. A great, phosphory way to get super thin ribbons of carrot is to use a veg peeler. When they're that thin, they take the vinaigrette so much better. And radishes, just slice them down at an angle. Lovely. To give another dimension to the salad, I'm going to use a banana shallot. They are incredibly mellow, very sweet. Across. Just chop up the shallot and mix that through. Want some sweetness in there now. Little vine tomatoes. Slice them in half. Tomatoes in. Shallot, radish, carrots and tomatoes. Next, peel and slice cucumber, chop spring onions and shred baby gem lettuce. And then finally, get some fresh mint. It's young mint, so you don't need to take all those stalks off. All you do is hold the bunch upside down and then take it for a little trim and just chop that once through. Look at that nice, minted salad. A couple of tablespoons of dressing. Don't flood the salad with the dressing. We can always add but we can't take it away. Now really mix that dressing in there. Make sure all that chili and garlic and palm sugar wraps around that salad. Beautiful. Onto the plate. The steak's rested. It's now nice and medium rare. That little bit of fat, we don't want to find that in the salad. Just slice that off. That serves its purpose. It's kept that steak nice and moist. Just slice. Going with the grain, it's almost like slicing through butter. And look inside, beautiful pink. You slice the beef too thinly, then it goes stone cold. And more importantly, all the goodness runs out of it. Nice thick slices. Get the beef and start placing it around the salad. Take a little teaspoon of your dressing. The rest of your salad, sit that on top. We'll finish it off with some toasted peanuts. Peanuts in. Now those nuts are really toasted. Nuts on. Get another pan and just crush. Once they've cooled down, just run them through with a knife. You can hear how crunched they are. Another texture, another taste of the salad. And then from there, sprinkle. And then finally, take that. Just finish it with a little tablespoon of that sauce. And there is one tasty, very well textured spicy beef salad. A few simple cuts through the rind means the chop stays flat and cooks evenly. This really helps to cook the bird evenly because you're pushing out all the empty spaces.