Steak Salpicao Sizzler
Andrew Paderes
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Ingredients

Striploin Steak                                              200-250g
Soy Sauce                                                          2 Tbsp
Sesame Oil                                                       1 tsp
Olive oil                                                             2 tsp    
Lemon Juice                                                     half 
Minced garlic                                                  2 tsp
Smoked Paprika                                           1 tsp
Salt                                                                        to season
Pepper                                                                to season
      
Sliced Mushroom                                       ½ cup
Sliced Bell peppers                                   ½ cup
Spring onions                                               few stems
Asparagus                                                      (optional)
 
Butter unsalted (softened)                  ½ cup
Smoked Paprika                                         2 tsp
Pepper                                                              1 tsp
Chili Flakes                                                    ¼ tsp
Minced garlic                                               1 tsp
Worcestershire Sauce                           1 ½ tsp
Lemon Juice                                                  half
Chopped Parsley                                       few sprigs   ​

 Procedure:

1. Marinade the meat. Rest the meat outside the fridge for a bit. Whisk all ingredients then pour into the striploin. Leave for a few minutes. 
2. Prepare the butter. Mix all ingredients into the soft butter. Stir until well incorporated.
3. Sear the steak. You can use a griddle, a pan or the same sizzler you will use
4. ​Add a little coat of oil and sear the meat for about a minute on each side. It’s very good if it develops a little crust. Rest the meat.
5. Heat the pan, or the same sizzler you used for the steak. Add a little oil and flash saute the vegetables until a little charred. 
6. Preheat the sizzler on the stove top or on the grill. Meanwhile slice the steak for about 1 cm thick or depending on your preference. Make sure you cut the meat against the grain on a bias
7. Spoon the sautéed vegetables carefully on the very hot sizzler. Then top with the sliced steak and arrange neatly. Spoon off some butter on sides until it sizzles to a sauce.
8. Sprinkle with some fried garlic spring onion. Serve with steamed rice or garlic rice and fried egg on the side.