Steak salad with fermented black bean dressing

Name: Steak salad with fermented black bean dressing
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 1 tbsp fermented salted black beans (see note); 2 tbsp avocado oil, plus extra to rub; 600g eye fillet, at room temperature; 60ml (¼ cup) lime juice; 2 tbsp mirin; 1 small garlic clove, finely chopped; 2 cups mixed lettuce leaves; 1 green apple, thinly sliced; 1 Lebanese cucumber, peeled and sliced; 2 small avocados, halved

Jessica Brook

March 28, 2024

Black beans add umami oomph to the dressing for this protein-packed salad. James Moffatt

Salty, savoury and slightly funky, fermented soybeans, also known as douchi, add umami oomph to the dressing for this protein-rich steak salad. The dressing can be made a day ahead. Stir well before using.

Ingredients

1 tbsp fermented salted black beans (see note)
2 tbsp avocado oil, plus extra to rub
600g eye fillet, at room temperature
60ml (¼ cup) lime juice
2 tbsp mirin
1 small garlic clove, finely chopped
2 cups mixed lettuce leaves
1 green apple, thinly sliced
1 Lebanese cucumber, peeled and sliced
2 small avocados, halved

Method

Step 1
Place the black beans in a small bowl, cover with ¼ cup boiling water, and set aside to soak.
Step 2
Rub the beef with oil and season with salt and pepper. Heat a large non-stick frying pan over high heat. Add the beef and cook for 8-10 minutes, turning, for medium-rare. Set aside to rest.
Step 3
Drain the black beans and return them to the bowl. Add the avocado oil, lime juice, mirin and garlic, and whisk to combine.
Step 4
Place the lettuce, apple and cucumber in a salad bowl, add half the black bean dressing and gently toss to coat.
Step 5
Thinly slice the beef. Toss the beef through the salad. Pour on the remaining dressing and serve with ½ an avocado for each person.