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Spiced Ginger Steak with Tomato and Rocket Salad

4 Lean beef sirloin or rump steaks
For the Marinade:
2 x 15mlsp (2tbsp) Dark soy sauce
2 x 15mlsp Sunflower Oil
2cm (¾") Piece of fresh root ginger, grated
½ x 5mlsp (½tsp) Brown sugar
Freshly ground black pepper

For the Tomato and Rocket Salad:
450g (1lb) Assorted small British tomatoes e.g. baby plum, cherry or cocktail on the vine
1 x 5mlsp (1tsp) Balsamic vinegar or a squeeze of lemon juice
Salt and freshly ground black pepper
70g (2½oz) Rocket

Midi Plums with Pesto Crumbs Serves 4

Place the steaks in a shallow dish. Mix all the marinade ingredients together and season with black pepper. Pour the marinade over the steaks, cover and refrigerate for about 30 minutes or overnight.

Slice the small tomatoes in half and the larger ones into quarters. Toss in the balsamic vinegar and season with salt and pepper. Combine the rocket with the tomatoes.

Brush a heavy-based frying pan or ridged griddle with oil and heat until smoking.

Fry the steaks for 2½ - 6 minutes per side, depending upon preference to the degree of pinkness of the steak. See guidelines above.

Serve the steaks on a bed of the tomato and rocket salad, accompanied with crusty bread.

Tip: This is a great barbecue recipe. The longer the steaks are marinated the more intense the ginger flavour.

Guideline cooking time for steaks
Rare = 5 minutes
Medium = 8 minutes
Well done = 12 minutes

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