There are so many great things you can do with a good Portuguese sirloin or vazia, especially on the BBQ. The Asian way usually requires a bit of a marinade or rub to enhance flavours and almost always offers a dip on the side – a spicy one, preferably. This style of steak may sound unusual but is super enjoyable with a cold beer, especially on very hot summer days in the Algarve like these. I hope you enjoy it!
Ingredients
- 200gm steak cut one-inch thick
- 1 tbsp coriander powder
- 1 tbsp sea salt
- 1 tsp oil
Spicy Coriander Dip
- 1 tbsp fish sauce
- 1 clove of garlic grated
- 3 bird’s eye chilli or piri piri chopped
- ½ tbsp sugar
- ½ lime squeezed
- ½ cup fresh coriander chopped
Instructions
Marinade your steak a couple of hours before you flash your steak on the BBQ. Simply rub your mixture of coriander, sea salt and a bit of oil over your sirloin and put aside.
The spicy coriander dip is easy to prepare and can be made way in advance. Bring together all the ingredients in a little bowl, reserving some fresh coriander to use right at the end before serving. If you prefer to have a non-spicy version, you can of course, omit the chillies here. Also, if you do not have fresh chillies or piri-piri you can always substitute with dry chillies too.
Now spark up the BBQ to a good hot temperature – you are after around 230–250°C here. Keep in mind your steak should always be at room temperature when you cook. Steaks can go on the hot grill for 4–5 minutes on the first side and then 3–5 minutes on the other side for medium (internal temperature 65°C). You can add a couple of minutes for a more medium-well option if you like (internal temperature 75°C).
When done, your sirloin should be crisp on the sides and a little bit charred on the fatty corner. Leave the meat to rest and then slice into roughly 1 cm strips and dress with all that tangy, spicy Thai-flavoured sauce. This dish goes perfectly, as always, with steamed rice or a nice salad to make for a lighter meal.
Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine
Instagram: @thatasianhomecook
