This is my easy peasy, delicious, midweek steak. It’s not your average steak dinner. You should try it.
4 scotch fillet steaks
2 bunches watercress, washed and picked
Juice of half a lemon
2 tbs oil
1/2 tsp sugar
1/2 tsp freshly cracked black pepper
2 brown onions
About a cup of tempura batter mix (you can either make or buy, for midweek, just cheat and buy it)
Oil for frying
Steamed rice to serve
2 cloves of garlic, crushed
2 tbs soy sauce
2 tbs oyster sauce
2 tbs sugar
1 tbs fish sauce
1 tsp freshly cracked black pepper
1/4 cup vegetable oil
First get your meat marinating. Combine ingredients, mix well, add the whole steaks and leave to marinate for an hour.
To make the salad dressing, combine the lemon juice, oil, pepper and sugar, stir until the sugar has dissolved. Set aside.
Slice your onions into about 1cm slices and pop out the rings. Get your oil in a small deep saucepan and start to bring the oil up to temp. Mix up the tempura batter according to recipe or instructions.
Remove the meat from the marinade, reserving the marinade in a saucepan. Add 1/4 cup of water and bring to the boil. As soon as the marinade has boiled, remove from heat and set your sauce aside.
Grill the steaks over charcoal or on a BBQ, however, if you do not have access to a BBQ, you can cook on a screaming hot griddle pan. Cook to your liking, however, I would prefer if you didn’t take any further than medium. Once the meat is cooked, remove from the heat, cover very loosely with foil to keep warm but not keep cooking and leave it to rest for about 5-10 minutes.
While the meat is resting, fry your onions. Dip in the batter for a light coat, fry until golden and drain on a rack.
When you are ready, toss your watercress with the lemon dressing and slice your meat.
Serve the steak over the rice with a spoon of sauce. Top with a handful of watercress salad, and finish with the golden crunchy onion rings. Yum. I could eat this again right now! Enjoy.