Steak is one of the simplest thing to cook, yet can be the most difficult to get right. While I love a simple barbecued steak, the addition of spices can only improve things.
Preparation 5 minutes
Cooking 15 minutes plus resting time
4 rump, New York cut or scotch fillet steaks
1 tablespoon ground coriander
1 tablespoon olive oil
Hot and sour sauce
1 tablespoon grated ginger
1 tablespoon chopped coriander leaves
2 cloves garlic, finely chopped
1 large red chilli, thinly sliced
2 teaspoons grated palm sugar or brown sugar
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
½ bunch green onions, finely sliced
To make the sauce, combine all the ingredients except the green onion in a small saucepan and warm gently and briefly–do not boil.
Rub the steaks on both sides with the ground coriander seeds and then the olive oil. Cook the steaks on a hot barbecue or in a frying pan over medium–high heat for several minutes on one side or until the blood begins to come to the upper surface. Turn once only to cook the other side.
Test the meat by pressing gently with a clean finger – do not use a fork or cut with a knife or you will lose the delicious juices in the meat. To compare, place the thumb and forefinger of one hand together and feel the ‘mount’ below the thumb, near the edge of your hand. The ‘give’ you feel is just like that of blood-rare meat. Now place the thumb and next finger together: this is how it feels when it is medium–rare. Move the thumb along to the next finger and that indicates medium; to the last finger and it’s well done.
Remove the meat from the pan and rest it for a few minutes. This lets the natural juices equalise throughout, making the steak more tender. Add any juices to the sauce, stir in the green onion and serve over the steak.
Recipe from Just Add Spice by Lyndey Milan and Ian Hemphill. Grab your copy online for $49.95 by clicking here!