Sweet 'n' sticky steak
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 sherry60ml oyster sauce60ml light soy sauce2 tbsp caster (superfine) sugar1 tbsp sesame oil4 x 200 g (7oz) sirloin steaks
For the coriander relish
50g chopped coriander, including stems60ml vegetable oil2 tbsp lime juice1 large red chilli, seeded and finely mince1 tbsp fish sauce1 tsp caster (superfine) sugarFreshly 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.