Slices of tender beef marinated in a Star Anise and Balsamic sauce served on a bed of crunchy salad leaves. Try serving with a grind of Szechuan Pepper for a lemony tingle on the tongue.
Place the balsamic vinegar, Star Anise and Crushed Chillies in a sauce pan, set over a high heat and simmer until the balsamic has reduced by half. Remove from the heat and stir in the Garlic and soy sauce. Leave to cool then pour over the steaks in a shallow dish. Cover and leave to marinate for half an hour, or for best results overnight in the refrigerator.
Heat an oiled griddle pan over a high heat until scorching hot. Remove the steaks from the marinade and sear for 2-3 minutes on each side, or until cooked to your liking. Allow to rest for 5 minutes.
Meanwhile, heat the remaining marinade in a sauce pan over a high heat and reduce for 4-5 minutes until thickened. Combine the salad leaves with the spring onions, cucumber and the olive oil in a bowl.
Arrange the salad leaves on a large patter, slice the beef and arrange on top then drizzle over the sauce. If using the Szechuan Pepper grind over the beef and serve immediately.