Ginger and lime steak with spicy grilled pak choy, asparagus and bean sprouts
Yesterday I bought some reduced beef medallions and because they can be quite a tough cut of meat, I thought I would experiment with some acidic marinades to break down the toughness.
This piece had been marinating in about 2tbsp lime juice, some pureed ginger and a tbsp of soy sauce for 24hrs. It was DELIGHTFUL. Grill it first for about 5minutes and then you can let it rest whilst the vegetables are cooking. When I’m doing vegetables, I always splash some water onto the hot grill to create steam. With these beauties, I also chopped up a red chilli, some more ginger and a garlic clove to mix with the water and so flavour the veg which took about 5minutes. Then you can drizzle some soy sauce on it all at the end!