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Neil Perry's spicy skirt steak and potatoes

Neil Perry
Neil Perry

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Spicy Skirt steak and potatoes
Spicy Skirt steak and potatoesWilliam Meppem.

This versatile marinade is just the thing for the coming barbie season.

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Ingredients

For the potatoes

  • 2 tbsp soy sauce

  • 2 tbsp corn syrup

  • 1 tbsp olive oil

  • 300g bintje potatoes, peeled and cut into 2cm dice

  • 2 spring onions, cut into rounds

  • ¼ tsp Korean chilli powder

  • ¼ tsp ground black pepper

  • 1 clove garlic, minced

For the marinade

  • 1 tbsp gochujang

  • 1 tbsp soy sauce

  • 2 tbsp castor sugar

  • 2 tbsp sake

  • 1 clove garlic, minced

  • ⅛ tsp grated fresh ginger

  • 1 tbsp corn syrup

  • 1½ tbsp Korean chilli powder

  • pinch black pepper

For the steak

  • 400g grass-fed skirt steak

  • ½ cup coriander leaves

  • 1 tsp sesame oil

  • sea salt

  • 2 spring onions, cut into rounds

  • ½ tsp sesame seeds, toasted

Method

  1. Step 1

    For the potatoes, place the soy sauce, 2 tablespoons water, corn syrup, olive oil, potato and spring onion in a saucepan over high heat and cover with a lid. When the mixture starts to boil, turn down to a simmer until the potatoes are almost cooked (about 4 minutes). Add the Korean chilli powder, black pepper and garlic, turn off the heat and mix together. Put aside and keep at room temperature.

  2. Step 2

    For the marinade, mix all ingredients in a bowl. Add the skirt steak and cover, marinating for 2 to 3 hours, or overnight if possible.

  3. Step 3

    Heat a frying pan or grill to a medium-high heat, and cook marinated steak for about 5 minutes on each side. (You can also cook over charcoal for a nice smoky flavour.) For medium-rare steak, rest for 5 minutes.

  4. Step 4

    Place the steak on a board and cut into 1cm slices down the length of the skirt. Move to a large plate and top with the potato salad.

  5. Step 5

    Toss the coriander and sesame oil in a bowl and sprinkle with sea salt, place it on top of the potato, sprinkle with spring onion rounds and sesame seeds. Serve immediately.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/neil-perrys-spicy-skirt-steak-and-potatoes-20181018-h16tci.html