This is my entry for Jaime Olivers search for the next FoodTube Star with Uncle Ben’s competition.
This is an original recipe inspired by all the Asian flavors that my friends and family love to eat. I love cooking for all my friends and family and this is a great recipe for a crowd! The marinade is simple to put together and the recipe is easy to multiply. Then all you have to do is let your meat marinate and throw it on the grill.
The marinade does have quite a few ingredients but these are really all just Asian cuisine pantry staples so once you’ve got them in your cupboard you can go on experimenting with all of these exciting flavors!
Go ahead and try this recipe at home and let me know what you think! If you dig this video please like it above and thanks for tuning in!
Asian Inspired Skirt Steak with Coriander and Grilled Scallion Rice
2 pounds skirt steak
For the marinade:
1 cup (8 fl. oz.) vegetable oil
1/2 cup soy sauce (4 fl. oz) ( I use Gluten Free)
1/4 cup (2 fl. oz.) worcestershire sauce
1/4 cup (2 fl. oz.) mirin rice wine
3/4 cup agave (6fl. oz.) (you can substitute honey)
2 tablespoons (6 teaspoons) sesame oil
2 tablespoons (6 teaspoons) of fish sauce
1 tablespoon (3 teaspoons) sriracha sauce
zest and juice of two limes
5-6 cloves of garlic crushed
4 scallions chopped
1 bunch of cilantro
1 thumb size piece of fresh ginger grated
Marinate the steak for at least 4 hours (overnight is best) then grill the steak to desired „doneness” (I prefer medium rare).
Strain the marinade and then reduce by half to serve as a sauce with the steak and rice. The sauce keeps well in the fridge if you have any leftover. I’ve made stirfried chicken with the left over sauce- yum!
For the rice:
1 cup (225 grams) white or brown basmati rice
2 cups (16 fl. oz.) low sodium chicken broth
2 shallots roughly chopped
1 1/2 teaspoons ground coriander
healthy pinch of salt
5 scallions chopped which have been coated in vegetable oil, lightly salted and then grilled
For the cucumber salad:
10 persian cucumbers or 2 large english cucumbers sliced into thin rounds
1/2 a red onion sliced finely into half rounds
For the vinaigrette:
1/2 (4 fl. oz) cup olive oil
1/8 (1 fl. oz.) cup rice vinegar
2 tablespoons (6 teaspoons) agave (or honey)
Mix together the vinaigrette and then toss the sliced cucumber and red onion in the dressing. Serve with the steak and rice.