Skirt steak with kimchi

Skirt steak with kimchi

By
From
Spring
Serves
2
Photographer
Andy Sewell

I’m addicted to the kimchi that we make – its hot, sharp, crunchy flavour makes your mouth feel alive. I couldn’t eat much of it on its own though, as it is without question on the hot side. Kimchi works really well with rice and beef, in particular with skirt steak – a highly flavoured well-textured cut of meat. It must be cooked for the shortest possible time in a very hot pan, though, as overcooking renders it tough and unappealing. Always ask your butcher for grass-fed, dry-aged beef.

Ingredients

Quantity Ingredient
400g skirt steak, trimmed
100-125g white rice
3/4 tablespoon black peppercorns
25ml mild-flavoured oil, such as sunflower or corn
sea salt

For the dressing

Quantity Ingredient
80ml tamari or light soy sauce
100ml verjuice or rice wine
1/2 garlic clove, peeled and crushed

To serve

Quantity Ingredient
2-4 tablespoons Kimchi, to serve

Method

  1. Have the skirt steak at room temperature ready to cook. Steam or boil the rice in the usual way until tender.
  2. Meanwhile, for the dressing, pour the tamari or soy sauce and verjuice or rice wine into a large bowl. Add the crushed garlic and stir well to combine. Set aside while you prepare the meat.
  3. Using a pestle and mortar, pound the peppercorns until thoroughly but roughly cracked.
  4. Place a heavy-based non-stick frying pan over a high heat. Once the pan is smoking hot, season the meat with the pepper and a good pinch of salt – the steak should be really well coated in the pepper, almost like a crust.
  5. Add the oil to the pan and, once hot, add the meat. Cook, without moving, for 2 minutes, then turn and cook for a further 3 minutes on the underside. It is important to avoid turning and moving the meat any more than necessary, to ensure you get the lovely hard crust, which makes this dish so delicious.
  6. As soon as the meat is ready, remove from the pan and place in the bowl of dressing. Turn to coat and let sit for 5 minutes.
  7. To serve, lift the meat out of the dressing, slice in half, then cut each portion lengthways into 2 or 3 thick slices. Arrange the rice on a plate, rest the meat alongside, spoon over the dressing and finish with a little kimchi. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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