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Crunchy Steak with Nori Crust & Chilli Ginger Demi Glace
Crunchy Steak with Nori Crust & Chilli Ginger Demi Glace – Recipe

This flavoursome meal features a supple sirloin steak served with a panko-based crust, adding an appealing crunchy texture to the dish. Pushing the boundaries even further, the dish employs Southeast Asian flavours to add intrigue to a classic demi glace—soy sauce, ginger and chilli offer a rounded savoury warmth and aromatic heat, while lime brightens the richness of the sauce. In the crust, nori and sesame add umami and roasted notes.

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Ingredients per serve

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What you need

This flavoursome meal features a supple sirloin steak served with a panko-based crust, adding an appealing crunchy texture to the dish. Pushing the boundaries even further, the dish employs Southeast Asian flavours to add intrigue to a classic demi glace—soy sauce, ginger and chilli offer a rounded savoury warmth and aromatic heat, while lime brightens the richness of the sauce. In the crust, nori and sesame add umami and roasted notes.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Sirloin steaks

    • Season the sirloin with salt. Sear in a hot pan with olive oil until medium–rare (internal temperature 54–55°C). Remove from the pan and rest before slicing.

  3. Chilli ginger demi glace

    • In a saucepan, whisk Knorr Demi Glace powder into some water (1L per 10 serves) and bring to a gentle simmer. Add kombu and infuse on low heat for 15 minutes. Strain through a fine sieve, reserving the kombu. Finely chop the kombu and set aside.
    • Return the strained sauce to the pan. Add ginger, red chilli, spring onion, brown sugar, soy sauce and Knorr Thai Lime Powder. Simmer gently for 5–7 minutes until slightly thickened. 
    • Strain again, then add the finely-chopped kombu back into the sauce, cook for a further 1–2 minutes and keep warm until serving.

  4. To assemble

    • In a bowl, combine panko breadcrumbs, nori seaweed, sesame seeds, togarashi and fried noodle pieces. Lightly toast in a dry pan over medium heat for 2–3 minutes until aromatic and crisp. Set aside.
    • Lightly brush the steaks with the prepared sauce, then sprinkle the crust mixture evenly over the top for added texture. Plate with a layer of sauce underneath, place the steak on top, ensuring the crust remains visible. Garnish with micro herbs.
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