Prep Time - 25 Min | Cook Time - 50 Min | Cook Time - 10 Min
Prep Time - 25 Min | Cook Time - 50 Min | Cook Time - 10 Min
Beef
1.4kg beef MSA rump (Rostbiff)
Sea salt and cracked pepper to season
Soya Lime Marinade
250ml soy sauce
80ml lime juice
60ml of maple syrup
20ml sesame oil
20ml rice wine vinegar
20g grated ginger
2g chilli flakes
Salad Bowl
350g soba noodles
500g beetroot, steamed and diced
600g avocadoes, peeled, sliced
100g watermelon radish, sliced thinly on a mandolin, pickled
200g frozen edamame, blanched, refreshed
100g green onions (shallots) thinly sliced
200g coriander, leaves washed and picked
50g sesame seeds, toasted
Nori strips to garnish
Marinade: Combine all the ingredients in a bowl and whisk.
Trim beef and slice into three logs. Place beef in a shallow gastronorm pan with ¾ of the marinade, reserving the rest for dressing salad prior to service.
Place into a 60°C oven, dry heat and cook to internal doneness of 56◦C.
Remove and pan sear beef over a hot grill, basting with the cooking liquid. Slice thinly across the grain.
Cook soba noodles for 2.5 minutes in a large saucepan of boiling water. Drain and refresh in ice water.
Arrange the salad ingredients in a shallow bowl.
Add the sliced beef, drizzle with reserved marinade and garnish with coriander, spring onion, sesame seeds and nori strips.
