Five-Spice Steak and Herb Salad Recipe

Method

1. Mix together the hoisin sauce, five spice and a generous amount of white pepper until well combined.

2. Spread a large piece of cling film over a chopping board. Place the trimmed steaks on top and cover with another large piece of cling film. Using a meat hammer or a rolling pin, bash the steaks until they are half the thickness and twice the size.
   

3. Place your flattened meat in a shallow dish and smother it with the hoisin sauce marinade. Leave the steak to marinate for at least 30 minutes, but no more than overnight.

4. When ready to cook, heat a griddle pan over a high heat. When the pan is scorching hot carefully lay the steaks on to cook. For medium-rare, fry the steaks for 1 minute on each side, and then transfer to a board and leave to rest for 5 minutes. (If you prefer your steaks well done then fry them for a minute or two longer, but do not skip the resting time, as this is what gives your steaks a meltingly tender texture.)

5. While your steaks are resting, mix together the sesame oil and the vinegar.

6. Place all of the herb leaves in a bowl and pour over the dressing. Mix well, adding a sprinkle of salt and pepper. Serve the steaks with the herb salad.