Bangkok slaw with strip steak and crispy calamari


Impress your guests with this twist on a classic surf ‘n’ turf dish, complete with a flavourful slaw and some delicate calamari.


2 pounds Canadian strip loin (AAA)

3 pieces calamari

2 carrots (1 yellow, 1orange)

1 red pepper

1 bunch coriander

2 handfuls of peanuts

1 shallot

1 mango

1 red cabbage

1 cucumber

2 cloves garlic

1 cup grated ginger

1 shallot

3 limes

2 oranges

1 large red chilli

250 mL light soy sauce

250 mL black balsamic

1 tsp canola oil

1 cup white flour

1 tbsp black sesame seeds

1 tbsp kosher salt

Cracked black pepper, to taste

2% milk (enough to marinate calamari)

2 tbsp honey

To prepare strip steak:

1. Ask your butcher to give you 2-1″ inch thick steaks.

2. Grab a frying pan or cast iron skillet if you have it, turn to high heat and add teaspoon of canola oil.

3. Season steaks with salt and cracked black pepper, sear on high heat for 1 minute on each side.

4. Toss steaks into bowl with 50 mL of balsamic and 50 mL of soy. Marinate for two minutes. Put steaks back into hot pan and sear for a minute on each side. Remove steaks and put on cooking tray. For medium rare, preheat your oven to 400F and roast steak for five minutes. Let rest, and slice 1 cm pieces.

To prepare calamari:

1. Clean calamari and cut into quarter inch strips instead of rings.

2. Marinate in milk for at least 1 hour.

3. Combine ingredients for dry mix: 1 cup white flour, 1 tablespoon black sesame seeds, zest of one lime, 1 tablespoon of kosher salt, fresh cracked pepper. Coat calamari in mix.

4. Shallow fry or deep fry at 350F degrees until golden brown.

To prepare slaw:

1. Finely julienne a seeded cucumber, both carrots, red cabbage, mango, red pepper and put into mixing bowl.

2. Toss 10 sprigs of roughly chopped coriander in the bowl with the slaw.

3. Take a handful of peanuts and toss in one tablespoon of honey, a touch of salt and roast at 350F for 8 minutes. Let cool and toss in to the bowl.

To prepare peanut dressing:

1. In a medium sauce pot, turn heat to medium high, add tablespoon of canola oil, handful of peanuts, roughly chopped shallot, 2 cloves roughly chopped garlic, 1/2 cup grated ginger, 1 red chilli and sautee for 5 minutes.

2. Deglaze with juice of two oranges and one lime. Add one tablespoon of soy and one tablespoon of honey.

3. Finish with 250 mL of water and blend.

4. Strain through a sifter into a squeeze bottle

To prepare citrus ponzu:

1. In a medium sauce pot, turn heat to medium high. Add one cup of light soy, 1/2 cup of ginger, 2 tablespoon of honey, juice of one orange and two limes, simmer for 12 minutes and strain, let cool in fridge.

Yield: 4 guests

Courtesy Adrian Niman,