Perfect Grilled Steak and Chargrilled Salad

Jamie Oliver

Jamie Oliver's take on steak night is all about balancing bold flavours with seasonal produce. A perfectly grilled strip steak is paired with a colourful chargrilled salad of broccolini, asparagus, radishes and sugar snap peas, then finished with a bright honey, lime and chilli dressing. Ready in just 20 minutes.

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Ingredients

1 1-inch-thick boneless strip steak about 12 oz
1 bunch of mixed woody herbs about 2/3 oz, such as thyme, marjoram, rosemary
2 inch piece ginger
½ to 1 fresh red chili
1 clove garlic
1 tbsp reduced-sodium soy sauce
1 tbsp runny honey 1 lime
1 small bunch of broccolini 6 oz
6 oz asparagus about 1/3 of a bunch
1 bunch of scallions
8 to 12 small radishes about 31/2 oz
6 oz sugar snap peas
2 sprigs of mint

Instructions

Get the steak out of the fridge to come to room temperature. Light the grill. Make a herb brush by tying the woody herbs to the end of a wooden spoon with a piece of string. Peel and finely grate the ginger and garlic into a large bowl, then finely grate in the chili. Add the soy and honey and squeeze in the lime juice. Set aside.
Remove the fat from the steak, discarding the sinew, then thinly slice the fat and add to a small cast-iron frying pan. Put it on the cool zone to render and crisp up. Season the steak all over with sea salt. Place it on the hot zone, turning with tongs to cook gently on all sides, or until gnarly, using the herb brush to baste it with the rendered fat as you go – you’ll need 2 minutes for rare (or until 115°F), 3 minutes for medium-rare (or until 125°F) and 4 minutes for medium (or until 135°F). Transfer to a plate to rest – if you’re using a thermometer, the temperature should go up about 5 degrees as it rests.
Trim the broccolini, asparagus and scallions and place on the hot zone along with the radishes. Cook for 5 minutes, or until tender and charred, turning regularly with tongs and transferring to the bowl of dressing once done. Trim the sugar snaps, pile into a metal sieve and place on the medium zone for 2 minutes, tossing occasionally, then add to the bowl, along with the crispy bits of steak fat, if you like. Toss well and transfer to a serving platter.
Slice the steaks and arrange on top, drizzling with any resting juices, then pick and sprinkle on the mint leaves, to serve.

Keyword bbq, grilled steak, grilled vegetables, steak salad

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