PREPARATION TIME: 25 MINUTES (PLUS 2 HOURS MARINATING TIME)

COOKING TIME: 5 MINUTES

SERVES: 4

GIN-MARINATED SKIRT STEAK WITH FENNEL AND KOHLRABI SALAD

This is one of those dishes that may seem like a weird combination but it works. Skirt steak is not a popular cut of meat, as it can be tough, and needs to be either cooked very quickly or braised for a long time. In this dish it is cooked nice and fast so it is perfect for your summer barbecue.

650 g (1 lb 7 oz) skirt steak, trimmed of any excess sinew or silver skin

2 small fennel bulbs, tough outer layers removed, fronds reserved

2 small kohlrabi, tough outer skin removed

90 g (3¼ oz/½ cup) seedless green grapes, halved lengthways

MARINADE

1 tablespoon cumin seeds, roasted

1 teaspoon chilli flakes

2 garlic cloves

2 teaspoons sea salt

zest of 1 orange

1 tablespoon kecap manis

1 tablespoon light soy sauce

2 tablespoons honey

1 tablespoon gin

2 tablespoons olive oil, plus extra for rubbing

DRESSING

juice of ½ orange

1 tablespoon lemon juice

60 ml (2 fl oz/¼ cup) extra virgin olive oil

1 teaspoon sea salt

To make the marinade, use a mortar and pestle to pound the cumin seeds, chilli flakes, garlic and sea salt until a paste forms. Add the remaining ingredients and stir to combine well.

Place the steak in a large zip-lock bag or a shallow tray and coat well with the marinade. Refrigerate for at least 2 hours.

For the dressing, combine the orange juice, lemon juice, olive oil and sea salt with a whisk.

Heat a barbecue hot-plate until it is nice and hot. Remove the steak from the marinade, drizzle with a little extra oil and season well with sea salt flakes. Cook the steak for 2 minutes each side for rare (depending on the thickness of the steak). Set aside to rest in a warm place while you prepare the salad.

Using a mandolin, shave thin slices of the fennel, then slice the kohlrabi into 2 mm (¹/₁₆ inch) slices and julienne. Combine the fennel, kohlrabi and halved grapes in a large stainless steel bowl.

Slice the steak against the grain into thin slices. Combine the salad with just enough dressing to lightly coat, then sprinkle with the chopped fennel fronds and serve with the sliced steak.

NOTES

∎   When buying your fennel bulbs, look for the bushiest stalks because the fronds are packed with flavour.

∎   Ask your butcher to trim the skirt steak for you.