Fiery beef with sesame carrot ribbon salad

Ready in 20 mins + marinating Serves 6, including salad

1kg piece rump, sirloin or skirt/ flank steak

SRIRACHA MARINADE

4 cloves garlic, crushed

2-3 Tbsp Kaitaia Fire Chili sauce or ¼ cup sriracha sauce

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 tsp sugar

SESAME CARROT RIBBON SALAD 4 radishes, sliced paper-thin

2 carrots, peeled and cut into ribbons with a vegetable peeler

2 spring onions, finely shredded lengthways

½ cup chopped roasted peanuts 2 Tbsp black sesame seeds

GINGER SESAME DRESSING

¼ cup lime or lemon juice

1 Tbsp rice vinegar

1 Tbsp soy sauce or tamari

2 tsp fish sauce

1 tsp soft brown sugar

1 tsp sesame oil

1 tsp grated fresh ginger

½ tsp finely chopped long red chilli Salt and ground black pepper, to taste

To make the marinade, mix ingredients in a clean plastic bag or bowl. Reserve 6 tsp to one side. Add steak to remaining marinade and turn to coat.

Leave to marinate for at least 30 minutes or up to 24 hours in the fridge. While meat marinates, make salad dressing. Shake all dressing ingredients together

This spicy chilli marinade gives chargrilled beef a real flavour-punch. I like to serve this with a zingy carrot salad but it’s also great in a burger with some store-bought kimchi and mayo.

ANNABEL SAYS:

in a small jar to combine. If not using at once, chill for up to a week until needed. To make salad, combine radishes, carrots and spring onions in a serving bowl. Add the dressing and toss lightly to combine.

Top with peanuts and black sesame seeds to serve. Salad can be made several hours ahead of time. Preheat a barbecue grill over a high heat. Cook steak for 3-4 minutes each side — it needs to be rare. Remove from heat, cover loosely and leave to rest for 5 minutes before slicing thinly across the grain. Serve drizzled with the reserved marinade. If serving with the salad, arrange sliced steak on top of salad and drizzle with reserved marinade.