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Char-grilled skirt steak with Asian cabbage slaw

You'll need

4 skirt steaks (200gm each), at room temperature 125 ml (½ cup) fish sauce 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 (¼ cup) caster sugar 1 small red chilli, coarsely chopped, or to taste 1 garlic clove, coarsely chopped 60 ml (¼ cup) each fish sauce and lime juice


  • 01
  • Combine steak, fish sauce, lime juice, garlic and chilli in a bowl and marinate (20 minutes).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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