This robustly marinated steak accompanied by a pungent radish and garlic salad is a barbecue meal with a difference.
I have been making this for a number of years and it is one of the dishes which I do as a ready-to-cook for guests staying in our
cottages and it always seems to get rave reviews. The original idea came from the creative Australian-Chinese chef Kylie Kwong and a similar recipe using roasted Wagyu beef can be found in her book Heart and Soul, Penguin Books 2003.
Chinese cooking rice wine and Chinese black vinegar are available from Asian grocery stores. Kecap manis or ketjap manis is
Indonesian sweet soy sauce and is available in the Asian section of most supermarkets – look for the ABC brand.
Asian-Marinated Steak with Sweet & Sour Radish Salad
A fresh salad of mixed leaves is a great accompaniment which gives this meal a fresh zing.
4 steaks of your choice such as porterhouse, scotch fillet or rump
½ cup Chinese cooking rice wine
2 tbsp kecap manis
2 tbsp soy sauce
2 tbsp Chinese black vinegar
2 tsp sesame oil
1 tbsp sugar
SWEET & SOUR RADISH SALAD
3 cloves garlic
1 tbsp sea salt
1 tbsp extra virgin olive oil
¼ cup red wine vinegar
2 tsp sugar
1 bunch radishes, washed and thinly sliced
1 small red onion, thinly sliced
1 For marinade, place all ingredients in a shallow dish large enough to hold the steaks in a single layer and mix to combine. Add steaks, cover and refrigerate until ready to use – at least 4 hours, but the steaks can happily marinate for up to 24 hours.
2 To make salad, roughly crush garlic and salt together with a mortar and pestle. Add oil and continue working to make a paste. Transfer paste to a bowl, add vinegar and sugar and whisk to
3 Add onion and radishes to dressing and toss to combine. Cover and marinate in the refrigerator for at least 1 hour, but the salad can be made up to 8 hours in advance.
4 Remove steaks from the refrigerator at least 30 minutes
prior to cooking. Preheat barbecue grill to hot. Remove beef from marinade and drain. Place on barbecue and cook for 2-5 minutes each side or until cooked to your liking. Remove steaks from heat and stand covered for 5 minutes. Serve with Radish Salad.
Happy cooking and eating.
Recipe by Rachel Blackmore
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