I got this inspiration from a combi of steak tartare and gyu-tataki, with some chuletz twists into it.
And, it turned out pretty good. So.. I thought I share with you. 🙂
Ingredients (for 3 portions)
* Rambutan is a tropical fruit (Soft Hairy Red / yellow Fruit)
How DID I manage to slice the Rambutan? with patience… T__T
Using a small knife I cut out the flesh. The seed is like almond. Careful not to cut too deep. As for the leftover meat on the seed which I don’t manage to get, I squeeze the juice out.
** For the vinegar, I add ½ cup olive oil, ½ cup balsamic vinegar, ½ cup honey, ½ tbsp oregano, ½ tbsp Rosemary, ½ tbsp basil, ½ thymes and pinch of salt. (I like to keep a bottle of this in the fridge and use for salad dressings. Should keep well for 3-4 weeks)
So… Let’s start cooking.
Season the steak with some salt and pepper and pan fry it with some butter and olive oil. I like my steak medium rare. So, I usually seal the sides and then let it sit on each side for about 3-4 minutes (depending on the thickness of the steak).
Once it’s done, leave it covered to rest before slicing.
Using the same frying pan with all the yummy juice from the steak, pour in the rambutan juice (about 4-5 tbsp of juice collected) and balsamic vinegar and let it reduced to a glaze-like consistency.
I served this as an entrée. So, I pile the raw onions on the plate, follow by the caramelized onions. Then, I placed the sliced beef on top drizzled with the rambutan slices. Finish off with the sauce around the plate.
Ta-Da… Entrée is served.
Look at the sliced beef. So nice and pink in the center ! just the way i love it !!! Yumm…yum.
300gm Rib Eye Steak
12pcs of Rambutan* (Sliced meat)
½ yellow onion (sliced finely)
2tbsp caramelized onions (which I so happen to have)
6tbsp Honeyed Balsamic vinegar**