Chef Bill Granger is putting the sizzle into summer with another of his favourite barbecue recipes - sweet n sticky steak! Perfect indoors our out
80ml Shaoxing rice wine, or dry sherry
60ml oyster sauce
60ml light soy sauce
2 tbsp caster (superfine) sugar
1 tbsp sesame oil
4 x 200 g (7oz) sirloin steaks
For the coriander relish
50g chopped coriander, including stems
60ml vegetable oil
2 tbsp lime juice
1 large red chilli, seeded and finely mince
1 tbsp fish sauce
1 tsp caster (superfine) sugar
Freshly ground black pepper
Place the Shaoxing rice wine, oyster sauce, soy sauce, sugar and sesame oil in a large bowl and stir until the sugar is dissolved. Add the steaks then cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.
Meanwhile, prepare the coriander relish while the steaks are marinating, by placing all the ingredients in a small bowl and stirring to combine.
Preheat a frying pan or barbecue until hot. Sear the steaks for 2 minutes
each side, by which time they will be done if you like rare steak. Continue cooking over a medium heat for 1 to 2 minutes on each side for medium and 2 to 3 minutes on each side for well done.
Remove the steaks from the pan and allow to rest for 5 minutes in a warm place. Slice each steak into 1 cm slices and serve with coriander relish.