Name: Neil Perry's spicy skirt steak and potatoes
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 tbsp soy sauce; 2 tbsp corn syrup; 1 tbsp olive oil; 300g bintje potatoes,peeled and cut into 2cm dice; 2 spring onions,cut into rounds; ¼ tsp Korean chilli powder; ¼ tsp ground black pepper; 1 clove garlic,minced

Ingredients

For the potatoes

2 tbsp soy sauce
2 tbsp corn syrup
1 tbsp olive oil
300g bintje potatoes,peeled and cut into 2cm dice
2 spring onions,cut into rounds
¼ tsp Korean chilli powder
¼ tsp ground black pepper
1 clove garlic,minced

For the marinade

1 tbsp gochujang
1 tbsp soy sauce
2 tbsp castor sugar
2 tbsp sake
1 clove garlic,minced
⅛ tsp grated fresh ginger
1 tbsp corn syrup
1½ tbsp Korean chilli powder
pinch black pepper

For the steak

400g grass-fed skirt steak
½ cup coriander leaves
1 tsp sesame oil
sea salt
2 spring onions,cut into rounds
½ tsp sesame seeds,toasted

Method

Step1
For the potatoes,place the soy sauce,2 tablespoons water,corn syrup,olive oil,potato and spring onion in a saucepan over high heat and cover with a lid. When the mixture starts to boil,turn down to a simmer until the potatoes are almost cooked (about 4 minutes). Add the Korean chilli powder,black pepper and garlic,turn off the heat and mix together. Put aside and keep at room temperature.
Step2
For the marinade,mix all ingredients in a bowl. Add the skirt steak and cover,marinating for 2 to 3 hours,or overnight if possible.
Step3
Heat a frying pan or grill to a medium-high heat,and cook marinated steak for about 5 minutes on each side. (You can also cook over charcoal for a nice smoky flavour.) For medium-rare steak,rest for 5 minutes.
Step4
Place the steak on a board and cut into 1cm slices down the length of the skirt. Move to a large plate and top with the potato salad.
Step5
Toss the coriander and sesame oil in a bowl and sprinkle with sea salt,place it on top of the potato,sprinkle with spring onion rounds and sesame seeds. Serve immediately.