Soy & sake-marinated striploin of beef
- Ruth Watson
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Serves 6
Easy
Prep: 15 mins - 25 mins
Cook: 30 mins
Plus 6-24 hours marinating time
A star rating of 4 out of 5.1 ratingRate
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A hearty yet amazingly healthy Sunday roast, with fragrant Asian spicing
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Ingredients
Nutrition
Units:
MetricUS
-
1.7kg Scottish striploin sirloin steak
-
4 tbsp saké
or very dry sherry (saké is a brewed rice wine)
-
4 tbsp Kikkoman soy sauce or tamari soy sauce
(tamari is a thick soy sauce made with rice)
-
4 tbsp rice wine
vinegar
-
1 tbsp golden caster sugar
-
garlic cloves
peeled, crushed and finely chopped
-
1 'thumb' root ginger
peeled and grated
-
1 tbsp groundnut oil
or vegetable oil
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Nutrition: per serving
-
kcal411
-
fat15g
-
saturates5g
-
carbs2g
-
sugars1g
-
fibre0g
-
protein67g
-
salt1.41g
low
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Method
-
step 1
Remove the skin and back fat from the striploin, then trim off any other tissue or fat so the joint looks as ‘clean’ as a fillet steak with no more than 1cm/1⁄2in of fat left. Put the beef into a deepish, non-reactive, fairly tight-fitting dish.
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step 2
Whisk all the other ingredients, except for the groundnut oil, with 4 tablespoons cold water. Pour this over the beef, turning to coat well. Cover and chill for 6-24 hours, turning the beef every few hours, or when you remember – frequently not the same thing.
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step 3
When you are ready to cook the beef, preheat the oven to 220C/Gas 7/fan oven 200C. Take the joint out of the marinade and pat it as dry as you can with kitchen paper. Put a large frying pan over a high flame and, while it’s heating up, smear the oil over the beef, using the palms of your hands.
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step 4
Put the beef into the searingly hot pan and brown it very quickly on all sides (including the ends), using a pair of stout tongs to turn it.
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step 5
Transfer the meat to a metal rack set in a roasting tin. Put the tin on the middle shelf of the oven and roast the beef for 30 minutes, if you like your meat medium-rare in the middle. Cook it for another 10-15 minutes if you prefer it less pink, but this is not a recipe which lends itself to well-done beef – without any protective fat, the meat will be dry and horrible.
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step 6
Leave the beef to rest in a warm place for 10-15 minutes, then transfer the joint to a carving board or platter, and slice it fairly thinly.
Recipe from Good Food magazine, February 2002
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