Five-Spice Skirt Steak with Vietnamese Dressing

An easy Asian inspired meal packed with flavour. Five-spice skirt steak served with a tangy Vietnamese dressing that will have you licking the bowl.

Five-Spice Skirt Steak with Vietnamese Dressing

Recipe

Preparation: 5 minutes

Cooking: 10 minutes

Ready in: 15 minutes

Variations: Substitute skirt steak with fillet or rump

Servings: 2

Tips: Serve with Jasmine rice and steamed pak choy or broccoli.

INGREDIENTS

500g skirt steak

1 Tbsp five-spice powder

1 Tbsp sesame seed oil

Red chilli, deseeded and thinly sliced, for serving

Sesame seeds, for ganish

Dressing:

1 garlic clove, peeled

3cm ginger, peeled

1/2 red chilli

1/4 cup fresh mint

Coriander stalks, from salad

1 Tbsp palm sugar or brown sugar

1 tsp sesame oil

1 Tbsp sweet chilli sauce

1 Tbsp fish sauce

Juice of 1 lime

METHOD

1. Place all the salad dressing ingredients into a food processor/blender and pulse together until well combined. Adjust the seasoning to taste and refrigerate until ready to serve.

2. Lightly coat the skirt steak in sesame seed oil and rub with the five-spice powder.

3. Grill the steak on a hot fire or griddle pan, turning to cook for 5 to 6 minutes on each side for medium rare or to your preferred doneness.

4. Remove the steak from the pan, transfer to a chopping board and allow to rest for half its cooking time before slicing.

5. Spoon the tangy Vietnamese dressing over the five-spice skirt steak and serve with steamed pak choy and Jasmine rice. Garnish with sesame seeds and fresh chilli.

Recipe styled and developed for Karan Beef, Beef Easy app.

Photographed by Hendrik Steytler.