Use skirt steak or rump for this simple barbecue dinner. Photo: William Meppem
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Ingredients
800g piece skirt steak, trimmed (rump is a great substitute if you can't find skirt)
2 spring onions, finely sliced
1 tsp toasted sesame seeds
For the marinade
2 tbsp honey
2 tbsp shaoxing (Chinese cooking wine)
2 tbsp Chinese dark soy sauce
1 cup grapeseed oil
1/4 cup hoisin sauce
2 tsp grated ginger
2 cloves garlic, chopped
1 tsp crushed chilli flakes (use chipotle chilli powder if you want a smoky flavour)
1/2 tsp finely grated orange zest
1/4 tsp freshly ground black pepper
Method
FOR THE MARINADE, place honey, shaoxing and soy sauce in a non-reactive bowl and stir until dissolved. Add remaining marinade ingredients and thoroughly combine.
PLACE STEAK IN MARINADE and coat well. Leave to marinate for at least 4 hours, preferably overnight in the fridge.
REMOVE STEAK FROM FRIDGE and allow it to come to room temperature. Preheat barbecue on high and make sure the grill is clean and well-oiled.
Take steak out of marinade. Blot dry with paper towels to remove any excess marinade. Rub a little oil on the meat. Cook over a high heat for about 3 minutes on each side.
REMOVE STEAK FROM GRILL and cover loosely with foil. Allow it to rest somewhere warm, still covered, for 10-15 minutes before carving. Slice across the grain.
SERVE ON A PLATTER, pouring any resting juices over the steak. Garnish with spring onions and sesame seeds.
Photography William Meppem; Jennifer Soo Styling Hannah Meppem Food preparation Nick Banbury
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