This Malaysian method of sizzling richly marinated meat on a cast iron grill can be applied with equal success to sliced chicken or pork.
serves 4 - 6
1 garlic clove, crushed
2.5 cm (1 in) fresh root ginger, finely chopped
10 ml (2 tsp) black peppercorns
15 ml (1 tbsp) sugar
30 ml (2 tbsp) tamarind sauce
45 ml (3 tbsp) dark soy sauce
15 ml (1 tbsp) oyster sauce
4 slices rump steak, each about 200 g (7 oz)
vegetable oil, for brushing
for the dipping sauce
75 ml (5 tbsp) beef stock
30 ml (2 tbsp) tomato ketchup
5 ml (1 tsp) chilli sauce
juice of 1 lime
1. Pound together the garlic, ginger, peppercorns, sugar and tamarind sauce in a mortar with a pestle. Mix in the soy sauce and oyster sauce, then spoon over the steaks. Set aside in the refrigerator to marinate for up to 8 hours.
2. Heat a cast iron grilling plate over high heat until very hot. Scrape the marinade from the meat and reserve. Brush the meat with oil and grill for 2 minutes on each side for rare and 3 - 4 minutes on each side for medium, depending on thickness.
3. Meanwhile, make the sauce. Pour the marinade into a saucepan and add the stock, tomato ketchup, chilli sauce and lime juice. Set over a low heat and simmer to heat through.
4. Serve the steak and hand the dipping sauce separately.
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