Trust Ottolenghi to create something unbelievably good with these ingredients. I mean it's CUCUMBER AND GARLIC dammit! How does he do it?! The first time I made (and ate) this dish I was reminded - again - of the genius of this guy. Simple. Simple. Simple. So, it seems insulting to try and improve it. That said, the below is just an interpretation of his dish. I’m not trying to make it better. I’m just trying to make it mine.
Stuff you’ll need:
- 250g FFMM skirt steak
- 1tsp dried red chilli flakes
- 1 x tsp miso paste
- 2 x tbsp mayonnaise
- Olive oil
- 1 x tsp apple cider vinegar
- 1 x cucumber, seeds removed and cut into irregular chunks (You want about 300g in total)
- 1 x tsp sesame seeds
- 1 x tsp crushed garlic
- 1 x tsp crushed ginger
- Fresh mint, for garnish
- Sea salt
What you’ll do:
- In a bowl, combine the cucumber, garlic and ginger. Pour over the vinegar and allow to sit for up to one hour. (If you don’t have the time, it’s okay. Just let it mellow for as long as you can afford).
- Meanwhile, mix the miso and the mayonnaise in a bowl, adding additional olive oil to loosen it up
- Heat a pan until smoking hot and rub your steak with olive oil. Cook for 2 minutes per side, remove and allow to rest.
- When steak has rested, cut across the grain into strips.
- To serve, scatter your cucumber across a plate. Add strips of steak and sprinkle over sesame seeds and chilli flakes.
- To garnish, add a dollop of the dressing and mint leaves. Season with sea salt.