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.
Ingredients
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10 oz pack Silver Fern Farms Rib-Eye Steak
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½ cup rice wine vinegar
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¼ cup caster sugar
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1 clove garlic, finely chopped
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½ daikon, finely julienned
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2 long red chilis, finely chopped
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1 clove garlic, finely chopped
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1 Tbsp brown sugar
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2 Tbsp lime juice
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2 Tbsp fish sauce
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2 Tbsp rice wine vinegar
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100g small beans, trimmed and blanched
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2 red shallots, thinly sliced
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¾ cup cilantro, loosely packed
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¾ cup mint leaves, loosely packed
General
Pickled Daikon:
Nuoc Cham Dressing:
Salad:
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.
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