Name: Char-grilled skirt steak with Asian cabbage slaw
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 skirt steaks (200gm each), at room temperature; 125 ml fish sauce (½ cup); Juice of 1 lime; 1 garlic clove, finely chopped; 1 small red chilli, finely chopped; For brushing: vegetable oil; Asian cabbage slaw; 250 gm white cabbage (about ½ small), shredded on a mandolin; 1 cup (loosely packed) each mint and coriander; 3 red shallots, thinly sliced; 55 gm caster sugar (¼ cup); 1 small red chilli, coarsely chopped, or to taste; 1 garlic clove, coarsely chopped; 60 ml each fish sauce and lime juice (¼ cup)

Char-grilled skirt steak with Asian cabbage slaw

Australian Gourmet Traveller recipe for char-grilled skirt steak with Asian cabbage slaw.

Serves 4

Cook

30M

Ingredients

4 skirt steaks (200gm each), at room temperature

125 ml fish sauce (½ cup)

Juice of 1 lime

1 garlic clove, finely chopped

1 small red chilli, finely chopped

For brushing: vegetable oil

Asian cabbage slaw

250 gm white cabbage (about ½ small), shredded on a mandolin

1 cup (loosely packed) each mint and coriander

3 red shallots, thinly sliced

55 gm caster sugar (¼ cup)

1 small red chilli, coarsely chopped, or to taste

1 garlic clove, coarsely chopped

60 ml each fish sauce and lime juice (¼ cup)

Method

Main

1.Combine steak, fish sauce, lime juice, garlic and chilli in a bowl and marinate (20 minutes).

2.Meanwhile, for Asian cabbage slaw, combine cabbage, mint, coriander and shallot in a large bowl, toss to combine. Pound sugar, chilli and garlic in a mortar and pestle to a coarse paste, add fish sauce, lime juice and 1 tbsp warm water, stir to combine. Just before serving, toss dressing through cabbage mixture.

3.Preheat a char-grill pan over high heat. Drain steaks, brush lightly with oil, then char-grill, turning occasionally, until cooked to your liking (4-5 minutes for medium-rare). Rest in a warm place for 10 minutes, thickly slice (drizzle with extra dressing if you like), serve with slaw.