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 marble for me the secret behind this is cooking it quickly season the steaks generously Salt and Pepper Push that seasoning into the sirine take the sering out 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 get that really nice and rendered olive oil in a tablespoon roll that around 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 color on the steak turning it once and once only and cooking it for 2 and 1/2 minutes each side what I want to do is to get that bit of fat ready rendered so it adds a lot more flavor 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 he spends less time in the pan and more time cooling down really important now two fingers touch it goes in says rare I'm happy will 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 chili 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 chili Works brilliantly a quick way of peeling it to get your knife and just slam it down just pops out very very quickly in it'll Touch of salt rub start going around in circles first you'll see it pureing nice clear that off now we got the heating there from the chili 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 chili 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 great phospher way to get super thin ribbons of carrot is to use a veg peeler when they're that thin they take the vinegarette so much better and radishes just slice them down at an [Music] angle lovely to give another dimension to the salad I'm going to use a banana shalot they are incredibly mellow very sweet across just chop up the shellant and mix that through want some Sweetness in there now little Vine Tomatoes slice them in half tomatoes in chelot radish carrots and tomatoes next peel and sliced cucumber chopped 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 what you do is hold the bunch upside down and then take it for a little trim and just chop that once through you got that nice minted salad 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 wrapped 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 served its purpose it's kept that steak nice and moist just slice going with the grain this one more 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 out of the pan and just Crush once they've cooled down just run them through with a knife you can hear how crunchy they are another texture and of the 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 [Music] 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

Channel: Gordon Ramsay

Views: 4,221,551

Keywords: Gordon Ramsay, Gordon Ramsay recipe, Gordon Ramsay how to cook, Gordon Ramsay cooking, Gordon Ramsay cooking tips, Gordon Ramsay tips, Gordon Ramsay recipes, Gordon Ramsay tutorial, Gordon Ramsay easy, Gordon Ramsay how to, cooking, recipes, gordon ramsay, Beef, gordon ramsay recipe Beef, gordon ramsay cooking Beef, gordon ramsay how to cook Beef, recipe Beef, how to cook Beef

Id: 1GMWn4IxVro

Length: 6min 3sec (363 seconds)

Published: Sat Oct 19 2013