Beef Sirloin with Tomato Chili Crisp by Josekallioinen

Ingredients

• 450g (1 lb) beef sirloin steak
• 1 tsp salt
• 2 tbsp unsalted butter
• 150g (1 cup) cherry tomatoes, halved
• 1/2 cup vegetable oil
• 4 cloves garlic, minced
• 1 medium shallot, thinly sliced
• 2-3 bird's eye chilies, finely sliced
• 1 whole star anise
• 1 small piece cassia bark
• 4 tbsp chili flakes
• 1 tbsp chili powder
• 1 tsp chipotle powder
• 1 tsp sugar
• 1/2 tsp salt, for chili crisp
• 1 tbsp sesame seeds
• 1 tbsp soy sauce
• 2 large cucumbers, sliced into ribbons
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp honey

Instructions

1. Infuse the vegetable oil with star anise, cassia bark, garlic, shallot, and bird's eye chilies over low heat until fragrant.
2. Stir in the chili flakes, chili powder, chipotle powder, sugar, salt, sesame seeds, soy sauce, and cherry tomatoes. Remove from the heat once the tomatoes soften slightly.
3. Season the beef with salt. Sear it in butter over medium-high heat until browned and cooked to your preference, then rest for 5 minutes.
4. Toss the cucumber ribbons with rice vinegar, toasted sesame oil, and honey.
5. Slice the rested beef, spoon over the spicy tomato chili crisp, and serve with the cucumber salad.