Pre-Preparation required

Marinate the steak overnight for a better tasting result or 8 hours beforehand

Special Equipment

Mortar and Pestle
Grill Pan / Grill Plate or BBQ

Ingredients

1 piece of steak, approx 300g (Porterhouse, Rump or Fillet Steak)
1 teaspoon of Salt
1 tablespoon of Raw Sugar
1/4 teaspoon of White Pepper
1/4 teaspoon of Turmeric Powder
1/4 teaspoon of Coriander Powder
1 teaspoon of light Soy Sauce
1 tablespoon of Oyster Sauce
1/2 tablespoon of Sesame Oil
1 tablespoon of Shaoxing Wine*

1 small Shallot
2 cloves of Garlic
1 stalk of fresh Coriander

2 tablespoons of crushed Roasted Cashew Nuts
1 Lime Wedge

Create

To marinate the steak, add the salt, sugar, pepper, turmeric, coriander, soy sauce, oyster sauce, sesame oil and the Shaoxing Wine together in a bowl. Toss in the steak and make sure the ingredients evenly coat the steak on both sides.

In a Mortar and Pestle, pound the shallot, garlic and coriander to a rough paste and rub onto the steak on both sides. Cover, refrigerate and marinate overnight or at least 8 hours beforehand.

On the cooking day:

Bring the steak out prior to when it needs to be cooked. Depending on the temperature of the day, either 30 mins beforehand (if the day is warm) or about 1 hour beforehand (if the day is cooler).

Heat up the Grill Pan/ Grill Plate or BBQ according to the instructions.

Cook the steak to your desired level. In this recipe, the steak was cooked to a ‘medium’ level which was 3 minutes on each side on high heat on a Grill Plate.

Once ready, slice, sprinkle the crushed cashew nuts on top and add a zest of lime if desired.

Serve with steamed rice or a light green salad.

Serves 2

*Refer ‘The Asian Pantry’