CHINESE CHILLI OIL
BY LENNARD YEONG
Lennard Yeong (@Lennardy)
Originally trained as a mechanical engineer, self-taught chef Lennard Yeong took an unconventional route into the food world after emerging as a finalist on the first season of MasterChef Asia. His recipes and kitchen experiments have amassed a following, and he is presently the resident-in-house chef at Miele Singapore.
Angliss Marketplace’s perfectly marbled Ribeye Steak is restaurant-quality Aussie beef which has been used in a gourmet Steak Sandwich — made better with sweet caramelised onions and spicy homemade chilli oil.
1 ribeye steak*
1 tomato, sliced
2 slices of sourdough bread
Mayonnaise, as needed
A handful of baby spinach, as needed
250 gm onions, sliced
40 gm butter
400 gm grapeseed oil
1 tsp cloves
5 piece star anise
4 bay leaves
1 cinnamon stick
2 tbsp Szechuan peppercorns
85 gm chilli flakes, fine
4 cloves garlic, whole
*You can purchase the Ribeye steak from Angliss Marketplace's website.
To make Caramelised Onions
1. Melt the butter in a non-stick skillet, add in the onions and cook over low-medium heat, to speed things up, you can cover the skillet with a lid.
2. Stir every 5 minutes, it should take approximately 30 minutes for the onions to caramelise.
To make Chilli Oil
1. Place all the ingredients except the chilli flakes into a pot, turn the heat up to medium and allow all the flavours to infuse into the oil. It should sizzle gently but not aggressively so. Turn the heat down if the sizzling gets too intense, you do not want to burn the aromatics, but instead, allow the flavours to infuse into the oil.
2. After about 1 hour, strain the infused oil and pour it over the chilli flakes.
3. Heat up the chilli flakes and infused oil until it starts to sizzle aggressively, the oil should be approximately 130C.
4. Immediately turn the heat off and allow it to cool. The chilli oil is now ready to be used.
To make the Ribeye Steak
1. Season the ribeye steak on both sides with salt and pepper.
2. Sear the steak in a very hot cast-iron skillet and turn the steak every 15-20 seconds, for about 4-5 minutes until the steak has reached your desired doneness(Medium is recommended, Steak should have an internal temperature of 60C if using a probe thermometer).
3. Remove the steak from the pan and allow it to rest for at least 5 minutes.
4. Slice into thin strips and toss it with the chilli oil.
1. Butter the sourdough and grill it till crispy.
2. Spread mayonnaise on one side, and caramelised onions on the other.
3. Pile up the seasoned ribeye steak strips on one side, and the baby spinach and tomatoes on the other.
4. Assemble the sandwich, slice it, and enjoy!
EXPLORE OTHER GREAT STEAK RECIPES
Beef Steak Hor Fun
by Leslie Tay
Dr Leslie Tay is one of Singapore's foremost food bloggers and a highly regarded authority on local food lore. He is famous for his excellent recipes and for being a family man who shares a passion for food with his wife and two young adult children. Apart from being a popular food influencer, Dr Tay is also an award-winning food blogger, family doctor, author, food consultant, and photographer. You could call him a modern day renaissance man.
Check out @ieatishootipost’s recipe for Beef Steak Hor Fun which uses Australian Wagyu Striploin from The Meat Club.