gastronome
Spicy Beef With Corriander Relish
Another fabulous recipe from bills open kitchen: Spicy Beef with Corriander Relish. I actually made this for the meat entree the same night I pulled off the successful chickpea stew experiment. This was also the first time I tried grilling steak indoors in a new heavy iron grill pan and the results were perfection! Between this beef recipe and the chickpea stew, Bill Granger is now batting two for two in my kitchen.

(I don't know how I'm going to break it to meriko, but she's never getting her cookbook back...)

Spicy Beef With Corriander Relish
1/3 cup Shaoxing rice wine, or dry sherry
1/4 cup oyster sauce
1/4 cup light soy sauce
2 tablespoons bakers (superfine) sugar
1 tablespoon sesame oil
4 x 7 oz sirloin steaks

optional: to serve
7 oz snow peas
steamed rice

Place rice wine, oyster sauce, soy sauce, suagr and sesame oil in a large bowl and stir until the sugar is dissolved. Add the steaks then cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.

Prepare the corriander relish while the steaks are marinating.

Preheat a frying pan or barbecue until hot. Sear the steaks for 2 minutes each side, by which time they'll be done if you like rare steak. Continue cooking over medium heat for 1 to 2 minutes on each side for medium and 2 to 3 minutes a side for well done.

Remove the steaks from the pan and allow to rest for 5 minutes in a warm place. Optional plating: lightly blanch snow peas in boiling water then plunge into cold water and drain well. Slice each steak into 1/2 inch slices, top with a little relish and serve with steamed rice and snow peas. Serve with corriander relish.

Corriander Relish
1 cup chopped corriander
1/4 cup vegetable oil
2 tablespoons lime juice
1 large red chilli, seeded and minced
1 tablespoon fish sauce
1 teaspoon bakers (superfine) sugar
freshly ground black pepper

Place all the ingredients in a bowl and stir to combine.

Serves 4.

Posted by rebecca on October 24, 2005 | TrackBack
Comments

Hell, as long as you keep cooking for me, it's yours. Happy I-Love-Beca-Day! 8)

Posted by: meriko on October 25, 2005 12:11 PM

Woo hoo! Happy Me-day to me!

(I can't take your book! But I probably will want it for a while so I can work through it and jot down the stuff I want to keep)

Posted by: rebecca on October 30, 2005 8:46 PM
Post a comment
Name:


Email Address:


URL:


Comments:



Type the characters you see in the picture above.

Remember info?