Steaking out the seasons

It’s coming.

We are transitioning seasons, and I do not like it. Getting dressed in the morning is a nightmare, how much blanket is required, do I want a stew or something grilled? Pick a season, and stick with it, Mother Nature. I will not have this kind of malarkey, not on my watch. The great irony of this, is of course I’m the most indecisive person in The Universe, but that’s a story for another day.

So one day, when I woke up to a bright sunny day during an otherwise miserable week, I wanted to celebrate with a similarly summery feed.

This feast is practically effortless. Marinate steak, cook rice, wrap in lettuce, stuff in mouth. It’s fresh, punchy, easy and incredibly moreish. If you’re organised, marinate the steak overnight, if you’re not, just do it as long as you can. I only managed 45 minutes before I got hungry!

The recipe is by the genius that is David Chang of Momofuku fame. If that name is ringing any bells, it’s because the Sydney arm of his empire, Momokuku Seiobo, was just named the New Restaurant of the Year. So trust me when I say this, the guy knows how to make good food. This is good food made simple.

Chang’s recipe calls for skirt steak that is a little tricky to find to Perth. Gingin Beef do it, or you can ask your local butcher. Otherwise, just a normal piece of rump will do the trick just fine.

Momofuku Steak Ssam

From Momofuku by David Chang

2 cups apple juice
1/2 cup light soy sauce, plus 2 teaspoons
1/2 yellow onion, thinly sliced
5 cloves garlic, roughly chopped
1 teaspoon Asian toasted sesame oil
680 grams steak
2 bunches spring onions, thinly sliced (white and greens)
1/2 cup minced fresh ginger
1/4 cup canola/vegetable oil
3/4 teaspoon sherry vinegar
1 cup kimchi (optional)
1 large lettuce, leaves separated and washed
3 cups cooked white rice

Combine the juice, 1/2 cup soy sauce, onion, garlic and sesame oil in a container. Add the steak and turn to coat. Marinate in the fridge for 24 hours, or at room temp for 40 minutes.

Combine spring onions, ginger, oil, vinegar and 2 teaspoons of soy sauce in a bowl. Set aside to let flavours infuse.

Blitz the kimchi into a puree in a food processor, if you’re using it.

Over high heat, place the steak in a pan and grill for 7 minutes or until medium rare. Baste with more marinade for the first few minutes of cooking.

Rest steak for 5 minutes before thinly slicing against the grain.

Serve the steak with the kimchi puree, ginger sauce, rice, and lettuce leaves for wrapping.


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