This recipe was adapted from Waitrose magazine using Helen Browning’s Rib Eye Steaks.


Marinade for Rib Eye Steaks

  • 1 Red Chilli, finely chopped
  • 2 clovesd garlic, crushed
  • 1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
  • 2 tbsp sesame oil
  • 1 1/2 tbsp oyster sauce
  • 1/2 tbsp ground black pepper
  • 2 tbsp Sweet Chilli Sauce
  • 1 1/2 tbsp clear honey
  • 1/3 lime, juice


  • 1 Red Chilli, finely chopped
  • 1 small clove garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1/2 tsp caster sugar
  • 2 tsp light soy sauce
  • 3 coriander stlaks, finely sliced
  • 30ml olive oil
  • 1 red onion, thinly sliced


In a high speed blender, whizz all the marinade ingredients together until combined. Pour into a bowl and add the steaks, massaging the marinade into the meat; cover and chill for at least 30 minutes or ideally 3 hrs. Take out of the fridge 20 minutes before cooking to bring to room temperature.

Meanwhile, for the dressing, put the chilli, garlic, balsamic vinegar, sugar, soy sauce and coriander stalks in a small bowl. Stir until the sugar has dissolved, then gradually whisk in the olive oil until incorporated. Stir in the red onion and set aside.

When ready to cook the steak, scrape off as much of the marinade as possible, reserving the excess. Heat a large frying pan over a high heat and add the vegetable oil. Sear the steaks for 1 minute 30 seconds each side for medium rare and 2 minutes each side for medium. Transfer to a plate to rest for 3 minutes before slicing into strips. While the steak is cooking, put the reserved marinade in a small saucepan and bring to the boil. simmer for 2-3 minutes.

To serve, arrange the rocket and watercress on a serving platter with the sliced pears and toss with the dressing (you may not need all of it). Arrange the strips of beef on top, then drizzle the reduced marinade over the meat to serve.


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