Asian Beef Salad in Filo Baskets

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Enjoy succulent chunks of Northern Ireland Farm Quality Assured sirloin steak, marinated in fresh ginger and honey, and served up in a light filo pastry parcel. Perfect as a starter at a dinner party or served as nibbles at a summer garden party.


15 mins


5 mins (Marinade: 30 mins)



Oven Temp

180oC/350oF/Gas Mark 4


2 large Northern Ireland Farm Quality Assured sirloin steaks
A little olive oil

For the marinade:
4 tablespoons soy sauce
Juice of 1 lime
1 teaspoon grated fresh ginger
1 clove of garlic, crushed
1 teaspoon honey

For the filo baskets:
2 filo pastry sheets (270g box – you can wrap leftover pastry and freeze it)
30g butter, melted
For the salad
6 radishes, finely sliced
½ red chilli, finely sliced
½ cucumber, cut into ribbons
A small handful of coriander leaves, chopped
1 little gem lettuce, finely shredded

  1. Prepare the marinade ingredients in a shallow bowl. Place the steaks into the marinade, coat well and rest at room temperature for 30 minutes.
  2. Lay 2 large sheets of filo pastry onto a work surface. Brush one with melted butter, place the second sheet of filo on top and smooth to remove any creases.
  3. Cut the filo in half horizontally and then make 4 vertical cuts into the pastry. This will give you 8 square pieces.
  4. Line each muffin mould with a square of pastry to create a basket shape.
  5. Bake the baskets in a hot oven for 10 minutes until golden and crisp.
  6. Heat a non-stick frying pan until it is very hot. Add a little oil and sear the steaks for 1 minute on both sides, remove from the pan and place onto an oven tray. Pour the remaining marinade on top of the steaks and cook in a hot oven for 5 minutes for medium rare.
  7. Remove the steaks from the oven and rest for 2 minutes before slicing.
  8. Mix with the salad ingredients and fill each filo basket before serving.