It’s summertime! That is your cue to fire up the barbecue. I have an Asian-inspired steak recipe to share with you. I do love a good steak myself. Typically, with a really good, fresh cut of meat, no marinade is necessary – some good olive oil, salt, and pepper are all you need.
However, I also love a good marinade on my steak, with all those spices deeply infused into the meat overnight, preferably, bringing out different dimensions of flavour. In fact, the current school of thought is that if you season and marinade your steak 24-48 hours uncovered in the fridge, it can act as a brine, tenderising and deeply flavouring your piece of meat. As you know, I always keep my recipes fuss-free, so here’s my go-to for a quick soy-marinated grilled steak, which I hope you’ll enjoy on these sunny summer days!
Ingredients
- 120-150 g sirloin steak (per person)
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp honey
- ¼ tsp garlic powder
- ¼ tsp ginger powder
- ¼ tsp black pepper
- ¼ tsp sea salt
Instructions
Bring all the ingredients together in a bowl and mix thoroughly. Spread the mixture evenly on the steak and marinate overnight, either uncovered in the fridge or in a ziplock bag if you prefer. Marinate any vegetables you like with the same marinade in a separate bag.
Take your steaks out of the fridge ahead of cooking time (60 mins), bringing them to room temperature before you grill. This helps your steak cook evenly. I like to bring my grill up to a very high temperature, around 240-250°C. Do not place your steak on the grill before it is really hot, or you will not achieve the ideal sear.
Lightly oil your steak and then place it directly over the grill when it has reached the desired temperature. Please resist the urge to flip your steak over more than a couple of times. For a 1-inch steak, 5-7 minutes is all you need for medium-rare, which is my preference. You can also use a thermometer for a more accurate gauge. Below you will find a chart indicating the different types of grill inner temperatures to reference.
Once you have cooked your steak, rest it for 5-10 minutes. While your steak is resting, you can oil and flash-grill vegetables of your choice. Asparagus, capsicum and courgette cook perfectly directly on the grill. For vegetables like spinach, tomatoes, and mushrooms, I often place a pan on the grill to flash-fry with some butter. Now you are ready to assemble and enjoy your piece of steak!
Steak Internal Temperature Guide
(Remove from the grill/ once it reaches this temperature)
- Rare 48/50°C
- Medium rare 52/54°C
- Medium 58/60°C
- Medium well 62/65°C
- Well done 68/70°C
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
