Whiskey Marinated Beef Is The BBQ Recipe You Didn't Know You Needed Until Now
Boy do we have a real treat for you today. This delicious creation combines the highest-quality grass-fed Irish sirloin and marinates it in a slightly spiced, slightly smoked, but all-round delicious whiskey marinade to create the ultimate summer-time BBQ dish that you are just going to love. Whether you make this on the regular or save it for special occasions you are going to be glad you stumbled across this one. So bookmark it and get ready to savour every bite. Our star of the show is served with a ‘falling water’ herb salad and roasted rice powder and is the masterpiece creation of John Chantarasak, the half British and half Thai chef and owner of the incredible Anglo Thai. John is renowned for pairing together Thai flavours with Anglo ingredients and intertwining them in perfect harmony and this dish is no different. Crediting his inspiration for this partnership to a ‘Nahm tok’ which is “a dish from the Isaac (Northeastern Thailand) and has the typical flavour characteristics of the region - spicy, herbal, sour, fresh and salty” John states. “‘Nahm Tok’ literally translates to ‘falling water’ or ‘waterfall’ and receives its namesake from juices and fat falling onto the hot coals as the beef grills. This creates smoke and imparts a wonderful flavour which marries wonderfully with a prized cut like grass-fed Irish beef sirloin” and here’s how you make it at home.
John Chantarasak, AngloThai and Irish Beef
Whiskey Marinated Grass-Fed Irish Sirloin With ‘Falling Water’ Herb Salad And Roasted Rice Powder
Serves 2.
Marinade:
1/2 tsp black peppercorn - ground to a powder
1tbsp coriander root or stem - finely chopped
1tbsp garlic - finely chopped
1tbsp palm sugar
2tbsp fish sauce
1tbsp sweet dark soy sauce
1tbsp oyster sauce
1tbsp Jameson Irish whiskey
1/2tbsp vegetable oil
Sirloin Steak ‘Falling Water Herb Salad:
50g uncooked rice
200g grass-fed Irish beef sirloin steak
3tbsp lime juice (about 1 regular lime)
2tbsp fish sauce
1tbsp white sugar
1tsp roasted chilli powder
Handful of picked coriander leaves with some stem
Handful of picked mint leaves
2 spring onions - thinly sliced
1/2 small shallot - thinly sliced
2 sticks lemongrass - thinly sliced
2 kaffir lime leaves (fresh or frozen) - thinly sliced
To Serve:
Steamed sticky rice
Raw crisp vegetables (iceberg lettuce, radishes, cucumber)
Pork scratchings
Method:
1. Make the roasted rice powder by dry toasting the uncooked rice in a heavy based pan over a medium heat. Continually move the rice so that the grains turn a deep golden brown and smell toasty and nutty, around 5 mins.
2. Transfer to a granite mortar and pestle, then grind into a somewhat coarse powder. This will keep for a few weeks in an airtight container.
3. Combine all the marinade ingredients together in a clean bowl and mix well. Add the Irish sirloin and leave to marinate for 3 hours.
4. Combine lime juice, fish sauce, sugar and roasted chilli powder to create a dressing. This should taste spicy, sour and salty and leave to one side.
5. Combine the coriander, mint, spring onions, red onion, lemongrass and kaffir lime leaf together in a mixing bowl, add enough dressing to nicely coat the salad without drowning and toss gently together.
6. Grill the Irish sirloin over a medium-high heat to give nice caramelisation and colour. Allow the meat to rest well before thinly slicing against the grain.
7. Arrange the sliced sirloin on a plate and pour over a little of the dressing. Arrange the herbal salad over the sirloin, then garnish with roasted rice powder.
John Chantarasak, AngloThai and Irish Beef
This Thai inspired BBQ recipe was created by John Chantarasak of AngloThai featuring grass-fed Irish steak cuts, click here for more recipes.