4skirt steaks (200gm each), at room temperature125 ml (½ cup)fish sauceJuice of1 lime1garlic clove, finely chopped1small red chilli, finely choppedFor brushing:vegetable oilAsian cabbage slaw250 gmwhite cabbage (about ½ small), shredded on a mandolin1 cup(loosely packed) each mint and coriander3red shallots, thinly sliced55 gm (¼ cup)caster sugar1small red chilli, coarsely chopped, or to taste1garlic clove, coarsely chopped60 ml (¼ cup)each fish sauce and lime juice
Combine steak, fish sauce, lime juice, garlic and chilli in a bowl and marinate (20 minutes).
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.
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.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.