Char-grilled skirt steak with Asian cabbage slaw

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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