A weeknight bowl with no sweet sauce hiding anything. Skirt steak sits in Old Red Rub for an hour, hits a screaming pan, and gets sliced thin over rice with spring onions charred in the same pan. Smoked paprika, brown sugar and garlic do all the talking.
25 mins + marinade. Serves 4.
Ingredients
- 600g skirt steak
- 2 dessertspoons Plateit Old Red Rub
- 1 tbsp olive oil
- 8 spring onions, whole
- 4 bowls steamed rice
- 1 cucumber, sliced
- 1 lime
Method
- Coat the steak in oil, then Old Red Rub. An hour in the fridge, or overnight.
- Get a heavy pan smoking. Sear 2 to 3 mins a side for medium rare. Rest 5 mins.
- Char the whole spring onions in the same pan until blistered and soft.
- Slice the steak thin against the grain.
- Bowl the rice, lay the beef and spring onions over, cucumber on the side, lime over everything.
Swap it: Flank or rump cap take the rub the same way. Whatever the cut, slice against the grain or chew all night.
