Beef 'tagliata'

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 300ml/11fl oz soy sauce
• 1 red chilli
• 3 garlic
• 110ml/4fl oz sunflower oil
• 1.35kg/3lb beef
• 1 bunch coriander
• 6 tbsp soy sauce
• 1 tbsp ginger
• 1 red chilli
• 2 garlic
• ½ lemon
• 1 tbsp Thai fish sauce
• 1 tbsp soft light brown sugar
• 4 tbsp coriander
• 4 large handfuls mixed peppery winter leaves (such as rocket, Golden Streaks mustard, Osaka Purple mustard, Treviso, chicory

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk together the 300ml soy sauce, 110ml sunflower oil, 3 finely chopped garlic, 1 finely chopped red chilli and 1 tbsp grated ginger. Put the beef in a dish, pour the marinade over, cover and chill for at least 2 hours, turning once.

2. Heat a heavy pan over high heat until very hot. Take the beef out of the marinade, pat it dry and sear it for about 3 minutes per side until browned all over.

3. Preheat the oven to 220°C (425°F). Transfer the beef to a roasting tin and roast for about 15 minutes, until the thickest part reaches 145°F (63°C). Rest it, loosely covered, for 3 minutes.

4. Mix the 6 tbsp soy sauce, 1 tbsp Thai fish sauce, 1 tbsp soft light brown sugar, the juice of ½ lemon, the remaining 1 finely chopped red chilli, 2 finely chopped garlic and 4 tbsp chopped coriander. Stir until the sugar dissolves.

5. Thinly slice the beef against the grain. Toss the peppery leaves with the rest of the coriander leaves from the bunch, arrange on plates, top with the beef and spoon over the dressing.