HEAD chef of The Bucket List and Deus Bar and Kitchen Tom Walton shares his easy to prepare and delicious beef recipe to help impress any date this Valentine's Day.
There's only one day a year that's devoted to impressing your loved one, and Valentine's Day for many can be a daunting experience. To help create a romantic experience for your date, I've created this easy to prepare recipe that will impress anyone.
My beef poke salad bowl is a great recipe to share with someone special this Valentine's Day. Healthy, delicious and a lighter way to enjoy beef, the flavours all combine beautifully with the sirloin cut.
To make the most of your date, my number one tip is to do everything as far in advance as you can. Preparation is key. This means the more you get done before your date arrives, the more you can keep your cool and enjoy their company.
The great thing about this recipe is that you can replace the sirloin with beef brisket or scotch fillet.
Beef poke salad bowl
1 x 250g sirloin steak
1 tsp each soy sauce and sesame oil
80g dried rice stick noodles
¼ red cabbage
1 handful mizuna leaves or baby spinach leaf
2 shallots (spring onions), finely sliced into rounds
1 Lebanese cucumber
8 cherry tomatoes
2 tbs sesame seeds
¼ cup pickled ginger
1 cup bean sprouts, rinsed and drained
2 nori sheets
3 tbs soy sauce
1 tbs sesame oil
1 tbs rice vinegar
Miso sriracha mayo:
¼ cup mayonnaise
1 tbs white miso
1 tbs sriracha chilli
Juice ½ lime
Season the sirloin with the soy sauce and sesame oil and a little salt and pepper. Leave this for about 30 minutes to absorb the flavours.
Grill the steak on a preheated barbecue or griddle pan until medium rare, approximately 2-3 minutes each side, then rest while you prepare the other ingredients for the dish.
Make the poke dressing and set aside.
Pour boiling water over the noodles and leave for 10 minutes before draining well. Cut the noodles if they are very long. Toss 1 tbs of the sesame seeds and ½ the shallots and a little of the poke dressing over the noodles.
Finely shave the red cabbage with a knife or mandolin. Mix a good handful for the cabbage with the noodles as well as the leaves. Place this in the base of the bowl.
Cut the cucumber into quarters lengthways and then cut into small cubes and the cherry tomatoes in half. Remove the flesh from the avocado and smash with a fork. Set aside.
Slice the sirloin and toss with more of the poke dressing, remaining sesame seeds and shallots.
Miso Sriracha Mayo:
For the miso mayo, mix all the ingredients together and set aside.
Lightly toasted over a flame or clean grill for 3 seconds then crumble and set aside.
Build the poke bowl by placing all the ingredients in piles over the noodles, cucumber, tomatoes, avocado, pickled ginger, bean sprout and finish with the beef, miso mayo and crumbled nori.
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