This one is an awesome tasty dish for when you’re busy – and its really simple. The preparation is quick and most of the cooking can happen simultaneously. If you haven’t got a nice cast iron frying pan, you might as well go get some KFC now and save yourself some culinary heartache – no wait – oh never mind.
What you’ll need for serving 2 (or even three for a light meal):
2 Scotch Fillet Steaks
2-3 heads of Bok Choy (The smaller Shanghai variety is the best)
A handful of pinenuts, or a mix of sunflower and pumpkin seeds, or crushed peanuts, or some chili cashews
Seasalt, Pepper and preferably garlic flakes (or fresh garlic)
A glug of oil (for cooking, I use grapeseed or olive oil)
A drizzle of good quality olive oil
- Preheat your frying pan (hopefully you have a nice thick bottom cast-iron frying pan or skillet, there is no guarantee your steak will be very nice if you use one of those horrible non-stick aluminum ones, yuk!) and prepare a large pot of salted water to boil the Bok Choy.
- Season the steaks evenly on both sides with the salt, pepper and garlic flakes. Then thinly coat with oil and let sit until the pan is hot hot.
- When the pan is hot hot, add the oiled steaks. You won’t need more oil. Be careful not to overcrowd the pan or you’ll suck the life out of your heat and end up with something tough.
- Cook quickly for a few minutes on each side according to your preference (but turn it only once!). We like ours medium-rare, so it stays nice and tender.
- Pull the Bok Choy leaves apart and wash. Slice down the middle, so they become long bite-size-esque slivers, and add to the boiling water. Cook for about 2 minutes, then drain in a colander.
- Remove the steaks and let rest on a warm plate until you’re ready to carve.
- Thow the pinenuts or mixed pumpkin and sunflower seeds into the still hot pan and wiggle around in the juices and oils left from the steak. Careful not to burn them. If you’re using crushed peanuts or chili cashews, they’re okay not heated.
- Place a lump (there is no better word!) of Bok Choy, heaped, in the middle of each plate.
- Slice the steaks into thin strips (hopefully the outside is nice and brown and the inside has a nice strip of red) and arrange over the top of the Bok Choy.
- Sprinkle with the seeds or nuts, a smidge of freshly ground pepper and a little dribble of good quality olive oil and serve.
The juices from the steak will mix into the Bok Choy as you eat it, and the seeds add a little bit of texture to the dish. It’s soooo good.