Grilled skirt steak with sticky rice and Japanese pickles
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Category: Meat Typical recipe from: Australia Ready in: 60 minutes Servings: 4 people |  |
| Ingredients: 2 cups (400g) koshikari rice 2 cups (500ml) water 4 tablespoons rice vinegar 4 tablespoons mirin ½ teaspoon salt 2 teaspoons caster sugar ¼ Chinese cabbage 1 lebanese cucumber 1 teaspoon sea salt 1kg skirt steak 1 teaspoon salt 1 teaspoon vegetable oil seasame seeds, toasted, to serve (optional) soy sauce, to dip |
Directions: Wash rice until the water runs clear. Combine in a saucepan with the water and place over a high heat; bring to the boil. Reduce heat to low, cover and simmer for 15-20 minutes. Remove from heat, remove lid and cover pot with a folded clean tea towel. Replace lid and stand for 5 minutes. This will help dry out any excess moisture. Mix rice vinegar, mirin, salt and sugar. Fold half the quantity into the rice. Meanwhile, shred cabbage and place in a bowl. Slice cucumber in half lengthways, scoop out seeds with teaspoon and slice cucumber into half moons. Add to cabbage. Massage vegetables with sea salt until they collapse. Rinse briefly and drain, squeeze out excess liquid. Stir in remaining half of vinegar liquid. Season steak with salt. Heat griddle plate until hot, brush with vegetable oil and cook steak for about 2 minutes on each side or as desired. Remove and let stand for 5 minutes, slice thinly on angle. Serve with sticky rice and pickles. Sprinkle pickles with sesame seeds (if desired) to serve with a dipping bowl of soy sauce. |