Seared Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing

Seared Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing
Elevate your dining experience with this Seared Rib-Eye and Pickled Daikon Salad with Nuoc Cham Dressing. This recipe brings together the rich, juicy flavors of perfectly seared rib-eye steak with the refreshing crunch of pickled daikon, all tied together with a tangy and savory Nuoc Cham dressing. It’s a delightful fusion of textures and tastes that will impress your palate and your guests.
Preparation time: 25M
Cooking time: 6-8M
Serves: 2
Difficulty:

Ingredients

Pickled Daikon:

  • ½ cup rice wine vinegar
  • ¼ cup caster sugar
  • 1 clove garlic, finely chopped
  • ½ daikon, finely julienned

Nuoc Cham Dressing:

  • 2 long red chilis, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 2 Tbsp rice wine vinegar

Salad:

  • 100g small beans, trimmed and blanched
  • 2 red shallots, thinly sliced
  • ¾ cup cilantro, loosely packed
  • ¾ cup mint leaves, loosely packed

Method

Step 1

To prepare the pickled daikon, combine rice vinegar, caster sugar and garlic in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Remove from the heat and allow to cool. Place the julienned daikon into a non-metallic bowl. Add the cooled vinegar mixture, stir to combine then set aside for 10 minutes while preparing remaining ingredients.

Step 2

Remove the Silver Fern Farms Rib-Eye Steak from the fridge and packaging and allow to bloom at room temperature for 10 minutes.

Step 3

To prepare the nuoc cham dressing, place the chilis, garlic, palm sugar, lime juice, fish sauce and rice wine vinegar in a small bowl. Add 2 Tbsp cold water and stir until the sugar dissolves.

Step 4

Heat a BBQ or char-grill pan to medium-high heat. Generously oil the steak and season with salt and pepper. Cook the steak for 3 minutes on each side for medium-rare. Use tongs to turn the steak to prevent puncturing and losing any juices.

Step 5

Remove steak from the heat. Transfer to a cutting board and cover with foil to retain heat and juices. Allow to rest for 5 minutes.

Step 6

Combine beans, shallots, cilantro, and mint leaves on a serving platter with the drained pickled daikon. Slice the steak thinly then layer on top of the salad. Drizzle over the nuoc cham dressing to serve.

Recommended cut
Beef Rib-Eye Steak
With a bold beef flavor, Grass-Fed marbling and exceptional tenderness, our aged Angus Beef 10 oz Rib-Eye steak is the perfect cut for serious steak-lovers. The Rib-Eye Steak is cut from the prime rib with the bone removed.Certified Net Carbon Zero*. 100% Grass-Fed. No Added Hormones or Antibiotics EVER. Halal. Ships Frozen. *Climate impacts in ...
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