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THE INGREDIENTS
MARINADE
- 60 millilitres soy sauce
- 2 tablespoons packed light brown sugar
- 2 tablespoons toasted sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons hot chili–garlic sauce, such as Sriracha
- 1 tablespoon peeled, finely grated ginger (with juices)
- 2 garlic cloves, minced
- 680 grams skirt steak, about 1 centimetre thick, trimmed of excess surface fat, cut crosswise into 15 centimetre pieces
- 1 head of butter lettuce
- 185 grams uncooked white basmati rice
- 4 scallions (white and light green parts only), thinly sliced
- 1 jalapeno chile peppers, preferably red, veins removed and seeded (if desired), finely chopped
- 8 grams roughly chopped fresh cilantro leaves
- 1 lime, cut into 4 to 6 wedges
INSTRUCTIONS
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In a large, resealable plastic bag combine the marinade ingredients. Place the steak pieces in the bag, press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4 to 24 hours.
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Separate the leaves from the head of lettuce, wash and dry them and refrigerate until ready to serve.
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Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil and boil for 3 to 4 minutes. Set aside. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
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Cook the rice according to package instructions. Drain, if needed, and rinse briefly to cool.
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Prepare the grill for direct cooking over high heat (230°C to 290°C).
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Pat the steaks dry and then grill over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the meat across the grain into thin slices and place in a bowl with any accumulated juices.
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In a bowl combine the scallions, jalapenos and cilantro. Place one or two spoonfuls of rice into the centre of two stacked lettuce leaves. Top with steak and the vegetable garnish. Drizzle with the reduced marinade. Serve with lime wedges.
