Seared Fillet Steak on a Herb Asian Salad with a Yuzu Dressing

Sometimes we are lucky enough to get a reduced piece of fillet steak that isn’t quite enough to have as dinner. When we were in Asia we often had a salad or pho for lunch and I particularly loved the mixture of fresh herbs. I’ve also got into new ingredients I have started filling my store cupboard with Japanese flavours. I find the chicken feet and live baby squid really weird but ponzu, yuzu and gochujang are a revelation for me, I love the flavours with the citrus notes and it’s great if you don’t have fresh lemons and limes knocking about. This salad is so fresh and satisfying. The marinade is perfect as the citrus tenderises meat and then you can use it for the dressing for the salad so it’s a win win.


For the salad

  • 1 cos lettuce, sliced
  • 2 tbsp mint, basil and coriander, roughly chopped
  • 2 baby cucumbers, sliced
  • 1 piece of fillet steak
  • 1 tbsp of oil for frying, I used rapeseed

For the marinade and dressing

  • 2 tbsp yuzu juice
  • 2 tbsp oil, I used rapeseed
  • 1 tbsp kecap manis
  • 1 tbsp light soy sauce
  • 1 tbsp ginger and garlic paste
  • 1 tbsp sweet chilli sauce
  • 1 tsp of 7 or 5 spice
  • 1 tsp fish sauce


  1. Mix all the marinade ingredients in a bowl, add the beef and cover with foil and leave in the fridge as long as possible, preferably overnight.
  2. Once you are ready to make the salad take the beef out an hour before so it can get to room temperature.
  3. Heat the oil in a frying pan until hot. Seal for a minute on each side all over, wrap in foil and leave to rest.
  4. While the steak is resting add the lettuce, herbs and baby cucumbers to the leftover marinade and toss to coat.
  5. Slice the beef and serve on top of the salad. Enjoy 😀

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