Another fabulous Bill Granger recipe and so easy. And healthy!
Another weeknight dinner locked in.
It is from his book Everyday Asian and thus far, not only are the dishes simple enough to be done every day, you’ll want them every day.
A few hours of marinating and the steak is so tender and ready for that sort of hot grill BBQing that makes this sort of marinade sing. Luscious.
The slaw is great too – really great – and pairs well with the steak.
It isn’t Rockpool (RIP 2016) though it is easily achievable, fun to make and nobody will complain.
Because if they do…
According to Bill, the kiwifruit is to help tenderise the meat. I guess so: I think it is a bit of a wank though you enjoy cooking and it is a bit out of the ordinary right? Plus people will know you’re a Masterchef inserting such unusual ingredients!
½ ripe kiwifruit, peeled and mashed
3 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, chopped
2 tbsp brown sugar
1 tbsp rice vinegar
3 steaks, 2.5cm thick (about 800gm) (We used scotch, though maybe rump?)
Chinese chilli relish (we used hot sauce)
200gm white cabbage, shredded
200gm red cabbage, shredded
4 celery sticks, cut into batons
1 red onion, thinly sliced
(Or of course, being the middle of the week, use a bag of raw slaw mix from the supermarket)
1 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp lemon juice
1 tbsp white miso paste
- Put the kiwifruit, soy sauce, sesame oil, garlic, sugar and vinegar in a small bowl and combine. Place the mixture with the steaks in a ziplock bag and massage the marinade into the steaks. Set aside and marinate in the fridge for 3 hours or more.
- Heat the grill to high. Shake the marinade off the steaks and grill for 3 minutes each side.
- Rest and then slice on the diagonal.
- Serve with the miso slaw and Chinese chilli relish (or hot sauce).
- Place the cabbage, celery and onion in a large bowl.
- Combine the vinegar, sugar, lemon juice and miso paste and whisk until the sugar has dissolved.
- Pour over the vegetables, stir to combine and serve with the beef.