Caramelized Soy-Lime Sirloin with Jasmine Rice and Pickled Cucumber Radish Salad

This soy-lime sirloin is all about big contrast: savory steak, tangy lime, spicy jalapeño and a little sugar to help the marinade caramelize in the pan.

Serve the sliced steak over fluffy jasmine rice with crunchy quick-pickled cucumber and radishes, then finish with a bright mint and jalapeño herb salad.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water to a boil in a small pot. Stir in the jasmine rice, cover and cook for 20 minutes or until tender. Remove from the heat and keep covered.
2. Wash and dry the produce. Mince or grate the garlic. Mince half of the jalapeño. Thinly slice the remaining half into rounds, removing ribs and seeds first if you want less heat.
3. Zest the lime, then halve it. Slice the sirloin in half to make two 1/2-inch-thick fillets.
4. Place the steak fillets in a medium bowl. Add the garlic, soy sauce, lime zest, 1 1/2 teaspoons sugar, minced jalapeño to taste and a drizzle of olive oil. Season generously with salt and pepper, then turn the steak until evenly coated.
5. Thinly slice the radishes. Peel the cucumber, halve it lengthwise, scoop out the seeds with a spoon and thinly slice it into half-moons.
6. In a medium bowl, toss the radishes and cucumber with the white wine vinegar, the remaining 1/2 teaspoon sugar and a large pinch each of salt and pepper. Set aside while you cook the steak.
7. Heat a drizzle of olive oil in a large nonstick pan or grill pan over high heat. Add the steak and sear for about 2 minutes per side, until browned and slightly charred.
8. Pick the mint leaves from the stems and discard the stems. Tear any large leaves in half. In a small bowl, toss the mint with a squeeze of lime juice, a large drizzle of olive oil and as much sliced jalapeño as you like. Season with salt and pepper.
9. Thinly slice the steak. Spoon the jasmine rice onto plates, top with the sliced steak, scatter the mint herb salad over the top and serve the quick-pickled cucumber and radishes alongside.

Recipe Tips

FAQ

Can I make the pickled cucumber and radishes first?

Yes. Toss them with the vinegar, sugar, salt and pepper before searing the steak so they have time to become tangy and crisp.

How spicy is this steak dish?

The heat depends on how much jalapeño you use. Add minced jalapeño to the marinade to taste and use only as much sliced jalapeño in the herb salad as you like.

Why does the steak char so quickly?

The marinade contains sugar, which encourages caramelization over high heat. The steak only needs about 2 minutes per side to brown and develop flavor.