Gordon Ramsay is back with a brand new cookbook inspired by his hit YouTube series: Ramsay in 10. This is fine food at its fastest and fast food at its finest – 100 new incredibly delicious recipes, all clocking in at around 10 minutes. Today, we’re featuring Gordon’s recipe for blackened steak with kimchi fried rice and pickled radishes – just perfect for a quick Friday night dinner that’s better than take-away.
Happy cooking!
Blackened steak with kimchi fried rice and pickled radish
Serves: 2
Bavette steak, or flank steak as it is known in America, comes from a well-used part of the cow, so has quite a different texture from more premium steak cuts, such as ribeye and sirloin. Since it has more connective tissue (and therefore more flavour), it needs to be cooked quickly over a high heat, as here, or braised much more slowly at a lower temperature. When slicing it, always remember to cut across the grain to maximise tenderness.
Ingredients
1 tbsp hoisin sauce
1 tbsp soy sauce or tamari
2 x 175g (6oz) bavette (flank) steaks
Vegetable oil, for frying
140g (scant 1 cup) kimchi, from a jar, plus 1 tbsp of the juice
250g (1 1/3 cups) cooked jasmine or basmati rice
2 spring onions (scallions)
2 eggs
6 breakfast radishes
or 5cm (2 inch) piece of daikon radish
2 tbsp black sesame seeds or nigella seeds
1 tsp chopped chilli, from a jar
Sea salt and freshly ground
black pepper
Method
Place a griddle (grill) pan or frying pan (skillet) over a high heat.
Put the hoisin and soy sauce into a bowl and mix together. Add the steak and stir to coat.
When the griddle or frying pan is smoking hot, drizzle over a little oil and cook the steaks for 2–3 minutes.
Meanwhile, place a large, non-stick frying pan over a medium heat and add a little oil. While the oil is heating, roughly chop the kimchi, then add it to the pan. Add the rice and stir to combine.
Slice the spring onions, reserving the green tops for serving, and add to the pan with the rice and kimchi.
Flip the steaks over and cook for a further 2–3 minutes.
Place a second non-stick frying pan over a medium heat and add a little oil. When hot, crack in the eggs and fry for 2 minutes, until the whites are firm and beginning to crisp around the edges.
Finely grate the radishes into a bowl. Season with salt, then stir in the kimchi juice.
Divide the hot rice between two bowls. Put a fried egg on top and sprinkle with the sesame seeds, followed by salt and pepper. Finely slice the steaks across the grain and place alongside the rice.
Sprinkle over the chopped chilli and reserved spring onion greens before serving with the radish salad on the side.
—This recipe is from Ramsay in 10 by Gordon Ramsay, Hachette Australia, RRP $49.99, out 12 October. Photoraphy © Jamie Orlando-Smith 2021.
Ramsay in 10
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In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe - you'll be challenged to get creative in the kitchen and learn how to cook incredible, flavoursome dishes in just ten minutes.
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