Char-Grilled Steak with Blistered Veg

Back at it with seared steak and veg again but my goodness it's tasty! This time we have a pan-Asian style dressing with lime, soy and toasted sesame as well as mint for freshness and roasted nuts for texture and depth.

I used the selection of green veg that I had leftover in my fridge but you can honestly mix and match with whatever you like. Chunks of pepper, mushrooms, cabbage - go wild! Plus, instead of extra oil, I used the fat from the steak to cook everything in which is not only a good way to cut excess fat but also tastes absolutely delicious.

Char-Grilled Steak with Blistered Veg

Serves 2

220g sirloin steak, fat removed but kept to one side

1 tbsp soy sauce

1 baby gem lettuce, quartered

4 spring onions, halved

handful asparagus, trimmed and halved

1 courgette, thinly sliced lengthways

a few fresh mint leaves, chopped

1 tbsp roasted peanuts, chopped

sea salt and freshly ground black pepper

For the dressing:

1 lime, juice and zest

1 tbsp soy sauce

1 tsp caster sugar

1 tbsp olive or rapeseed oil

2 tsp toasted sesame oil

Put the steak in a dish with the soy sauce and season with plenty of black pepper. Set aside.

Place a griddle pan over a high heat and add the trimmed steak fat. Using tongs move the fat around the pan, coating the bars with the melted fat. Whisk together the dressing ingredients in a large bowl.

Cook the steak in the hot pan for around 2 minutes on each side (depending on thickness and how rare you like it). Remove, wrap in tin foil and set aside to rest.

Add the vegetables to the hot pan and griddle for around 3 minutes per side. You will probably need to do this in batches. Transfer to the big bowl with the dressing as you go.

Slice the steak and season the cut side with salt and pepper. Arrange the veg in shallow bowls, top with the steak, followed by the mint and peanuts. Pour over the rest of the dressing and any resting juices from the steak. Serve.