Ingredients
For the caramel chilli steak
2 tsp olive oil
2 tsp runny honey
1 tsp tamarind paste
pinch chilli flakes
200g/7oz rib-eye steak
For the baby honey-roasted carrots
2 tbsp runny honey
25g/1oz butter
14 baby carrots
2 sprigs fresh thyme, leaves only
salt and freshly ground black pepper
For the chilli jam
2.5cm/1in piece fresh ginger, peeled and finely chopped
2 shallots, peeled and finely chopped
1 clove garlic, finely chopped
1 tsp dried chilli flakes
2 tbsp soy sauce
1 tbsp caster sugar
1 tbsp chopped fresh coriander
1 tbsp vegetable oil
Method
1. To make the steak, mix the olive oil, honey, tamarind paste and chilli flakes together, then rub all over the steak.
2. Heat a griddle pan to smoking hot and griddle for 2-3 minutes on each side for rare, or more, to your liking. Set aside and leave to rest, then cut into thin strips.
3. Preheat the oven to 180C/350F/Gas 4.
4. To make the baby honey-roasted carrots, put the honey and butter in a frying pan and melt together. Add the carrots, thyme, salt and freshly ground black pepper and toss well. Cook for 2-3 minutes, then place in the oven for 8-10 minutes.
5. For the chilli jam, put all the ingredients, except for the oil, in a small blender and blend until finely chopped. Heat the vegetable oil in a small frying pan and pour in the chilli mix. Cook gently until it becomes sticky.
6. To serve, put the carrots in the middle of a plate, arrange the thinly sliced steak on top and drizzle with the chilli jam.
