Soy Ginger BBQ Steak with Sesame Coriander Salad
Equipment
- Chopping board x 2
- Tongs
- Whisk
- Griddle pan
- Small saucepan with lid
- Sieve
Ingredients
- 4 tbsp dark soy sauce
- 2 cloves garlic
- 1 thumb sized piece fresh ginger small
- 1 red chilli
- 1 tbsp dark brown sugar
- 1 tbsp sesame oil
- 2 tbsp sunflower oil
- 500 g skirt steak
- sea salt
- 250 g basmati rice
For the slaw:
- 1 tsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 2 green pepper large
- 6 spring onion
- 1 large handful fresh coriander
Instructions
- Get the beef marinated. Prepare the beef by cutting the steak into 10cm pieces.
- Peel and finely grate the garlic and ginger. Thinly slice the red chilli.
- In a bowl combine the dark soy sauce, garlic, ginger, chilli, sugar and oils.
- Add the meat to the bowl, tossing to coat completely before covering and allowing it to marinate in the fridge overnight or for at least 30 minutes.
- Next, prep the slaw. In a clean bowl, whisk together the soy sauce, sesame oil, and honey until well combined.
- Thinly slice the spring onions and the green peppers.
- Add the spring onions and green pepper to the dressing and toss through. Just before serving, toss through the coriander.
- Cook your rice. Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving
- Heat a BBQ or griddle pan over a high heat and add the steak pieces. Cook for 2 minutes either side or until lightly charred and crisp at the edges. Remove and sprinkle generously with sea salt.
- Serve the steak pieces with the salad and rice.
Notes
I’ve used skirt steak here sliced into pieces to allow more opportunity for chargrilled and textured edges. If you choose to use a higher quality steak, avoid slicing before you marinate and once cooked simply slice thinly. For best results marinate the meat overnight.
Nutrition
Calories: 396kcal
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