Big umami energy meets weeknight speed in this soy-dressed steak with loads of greens

Name: Big umami energy meets weeknight speed in this soy-dressed steak with loads of greens
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 600g eye fillet, trimmed; 1 tbsp kecap manis; 2 bunches broccolini, trimmed; 1 bunch radishes, thinly sliced; 2 spring onions, thinly sliced; 3 cups edamame pods, steamed

Tender steak meets a crunchy broccolini and edamame salad. But the rich, sticky soy dressing is the star – you’ll want to put it on everything.

Jessica Brook

March 25, 2026

The sticky soy dressing goes equally well on pork tenderloins or chicken breasts.James Moffatt

easyTime:< 30 minsServes:4

This vibrant salad brings together tender steak and a crunchy green duo of broccolini and edamame, all tied together by a rich, sticky soy dressing that you’ll want to put on everything.

Ingredients

600g eye fillet, trimmed
1 tbsp kecap manis
2 bunches broccolini, trimmed
1 bunch radishes, thinly sliced
2 spring onions, thinly sliced
3 cups edamame pods, steamed

STICKY SOY DRESSING

¼ cup extra virgin olive oil
2 tbsp kecap manis
1 tbsp black vinegar
1 garlic clove, bruised

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Brush the beef with the kecap manis. Sear in a large non-stick frying pan over high heat for 8-10 minutes, turning regularly until deeply browned on all sides. Transfer to a baking tray and roast for 10-15 minutes for medium-rare (or until a meat thermometer registers 52C). Transfer to a warm plate and rest, loosely covered with foil, for 10 minutes.
Step 2
Meanwhile, blanch the broccolini in salted boiling water for 2-3 minutes until just tender. Drain and refresh under cold water to keep the colour vibrant.
Step 3
For the dressing, combine the oil, kecap manis, vinegar and garlic clove in a lidded jar. Season with salt and pepper and shake well to combine.
Step 4
To serve, toss the broccolini in half the dressing. Slice the beef and arrange it on a platter with the broccolini, radish, spring onion, and edamame. Drizzle with the remaining dressing to finish.