Super Food In Minutes30 Minutes

Steak with Blistered Summer Vegetables

Name: Steak with Blistered Summer Vegetables
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 450g (1lb) sirloin steak, excess fat trimmed; olive oil or groundnut oil, to drizzle; 1 tbsp fish sauce; 2 baby gem lettuces, quartered; bunch of spring onions, trimmed; bunch of asparagus, woody ends snapped off; 2 courgettes, thinly sliced lengthways; bunch of coriander, leaves picked; 2 tbsp roasted peanuts, roughly chopped; For the dressing; juice of 1 lime; 1 tbsp fish sauce; 1 tsp caster sugar; 2 tbsp olive or groundnut oil; 1 tbsp sesame oil

& Fish Sauce Dressing If the weather is good, try cooking this on the barbecue rather than indoors to give it that lovely smokey flavour.

Donal SkehanFrom the series · Super Food In Minutes

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Put the steak in a dish with a drizzle of oil, the fish sauce and plenty of black pepper. Set aside.

Place a griddle pan over a high heat. Toss the vegetables in a little oil, then griddle them for 2–3 minutes on all sides, or until lightly charred. Tip into a serving dish.

Remove the steak from the marinade, add to the pan and griddle for 1–2 minutes each side. Remove from the pan and set aside to rest.

To make the dressing, put the lime juice, fish sauce and sugar into a bowl and whisk until the sugar has dissolved, then whisk in the oils.

Slice the steak into generous slices and arrange on top of the griddled veggies. Scatter with the coriander leaves and peanuts, drizzle over the dressing and serve.

Cook's notes

Get the griddle pan genuinely smoking-hot before anything touches it — that's what gives you real char on the lettuce and asparagus rather than a steamed, grey finish.
Toss the veg in just a little oil and give them a couple of minutes untouched before you flip — too much oil and they poach instead of blistering.
A 450g sirloin needs only 1 to 2 minutes a side over high heat; pull it while it still gives when pressed and rest it at least 5 minutes so the juices settle.
Always slice the steak against the grain into generous pieces — it keeps every mouthful tender.
Whisk the dressing until the sugar has fully dissolved before adding the oils, otherwise it stays grainy and the sour-salty-sweet balance won't come through.

Serve with It's a complete plate as it is, but a bowl of steamed jasmine or sticky rice turns it into a more substantial dinner and soaks up the extra dressing. A cold lager or a crisp Riesling suits the salty-sour dressing.

Make ahead & storage Best eaten straight away while the steak is warm and the veg still have bite. Any leftovers keep in the fridge for a day and are lovely cold the next day — don't dress them until you're ready to eat.

30 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

377kcal

29gprotein

6gcarbs

25gfat

Figures from the show's kitchen.

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