Kwanghi Chan’s Black Garlic Rib Eye Steak
We have teamed up with renowned chef Kwanghi Chan to bring you a new video series – Modern Asian Cooking.
In episode 3, Kwanghi will teach you how to make a delicious black garlic rib eye steak with a raw salad of courgette, radish and cavolo nero (aka black kale). If you love steak this brings steak to a whole new level. This dish is easy to make and perfect for when you have guests around. Why not try cooking the steak on the BBQ for some added flavour.
Black Garlic Rib Eye Steak with a Raw Salad of Courgette, Radish & Cavolo Nero
- 1-2 tbsp rapeseed oil
- 5-6 cloves black garlic or you can buy ChanChan Black Garlic Paste here
- ½ tbsp soy sauce
- Large pinch sea salt flakes
- ½ tsp crushed black pepper
- 2 x 200g Irish rib eye steaks
- 4 black garlic cloves
- 1 tbsp cold Pressed Sesame Oil
- 1 tbsp soy sauce
- 2-3 radishes
- 1 courgette
- ½ red onion
- 2 leaves cavolo nero (black kale)
- 5-6 leaves radicchio
- 4-5 green onions
- Small bunch fresh coriander
- 3-4 tbsp rapeseed oil
- 1 tbsp sesame oil
- 1 tbsp balsamic vinegar (black garlic infused)
- 1 tbsp chopped coriander
- 1 tsp grated fresh ginger
- 1 tsp soy sauce
- Sea salt flakes & crushed black pepper
- Take the steak out from the fridge and leave in room temp for 10 mins to take the chill out ready for cooking. Crush together marinade ingredients to form a loose paste.
- Spread black garlic marinade paste on both sides of steak and place on a hot griddle pan or BBQ for 2-3 mins each side and rest for med rare/ if you like it more cooked leave longer to cook.
- Whisk together salad dressing ingredients, set aside.
- Finely slice the radishes, onion & cavolo nero. Using a peeler, create long thin strips of courgette. Cut the radicchio leaves in half lengthways and julienne the green onion. Place in a large bowl.
- Once steak has rested, cut into slices. Pour dressing over salad and toss together. Pile salad on plates and arrange steak slices on the side. Garnish with chopped coriander and sesame seeds.
Did you know that….
Black garlic has nearly twice the amount of antioxidants as white garlic, is low in fat and rich in natural sugars and amino acids. It has also been found to help lower blood pressure, prevent heart disease and reduce the risk of cancer. In Asia, black garlic is nibbled as a nutritionally rich snack but it works equally as well in this simple summer salad.
About Kwanghi Chan
Kwanghi has extensive experience in the hotel and restaurant industries, working in some of the best restaurants in Ireland. He has represented Ireland in International Culinary Competition with the Irish Culinary Team at the age of 20. After winning numerous awards including the World Championships in Holland and the World Cup in Luxembourg organised by WACS (World Association of Chefs Society), he was awarded a Silver Medal in the Culinary Olympics in Germany 2008. He has also Captained the Irish Culinary Team in doing so.
Kwanghi was Head Chef at the 5* Cliff House Hotel in Ardmore Co.Waterford in late 2011. He was working at the 1* Michelin “House Restaurant” with his team gaining 4 AA Rosettes in 2014. In 2014 he was also awarded Winner of Le Grand Prix de Cuisine de L’Academie Paris by 25 MOF Chefs representing Ireland in Paris.
After spending over 3 years as Head Chef at the Michelin starred Cliff House Hotel in Ardmore, he decided it was time to move on. Then in 2015 he stormed into the foodie scene in Dublin with Soder+Ko, a hip collaboration between a multi story Scandi bar and Kwanghi’s fine fusion cooking.
In 2016 Kwanghi felt it was time to create his own brand and products and ChanChan was born. His products include a particularly fine miso based hot sauce, spice mixes, black garlic products & other fine food products. He supplies supermarkets including Lidl, Asia Market and selected award-winning artisan food stores across Ireland.
In 2018 Kwanghi became an ambassador with Bord Bia Shanghai. He promotes Irish grass fed beef and lamb and is working closely with the Irish Consulate in Hong Kong & Macau to promote Irish produce in Southeast Asia.
It doesn’t stop there, this year in 2019 he has opened his own restaurant, Bowls By Kwanghi Chan. The restaurant specialises in casual food based on non authentic modern Asian, just like in Hong Kong where east meet west, a melting pot of multicultural food and flavours. He focuses on the Irish farm to bowl concept using local ingredients with the best of Asian ingredients either made in Ireland or imported direct from Asia, with only 5 months open bowls has a cult following already.
Kwanghi appears regularly on Virgin Media One’s (previously TV3) popular 6 O’Clock Show.
Make sure to follow Kwanghi on his social media channels: