Recipe of the Month -
Korean-marinaded steak cooked
In vineyards throughout the northern hemisphere, as we move out
of winter and into spring, the vines start to awake from their
dormancy as warmer temperatures allow the sap to begin to rise.
The winter pruning, done in the coldest months of the year, should
have been completed and by March the vineyards are neat and tidy,
ready to come to life again.
While the growing seasons in Italy do not exactly mirror those
here in Devon, nonetheless Mario
Fontana in the Barolo wine hills,
and Geoff here in the Pebblebed Vineyard
in Ebford, share the annual
excitement as the prospects of a new season, another vintage, literally
unfolds like the new and fresh leaves that will soon burst forth
from the buds.
Each March, Geoff celebrates this annual rebirth
of the land with a get-together of friends to enjoy an outdoor
vineyard lunch of steaks grilled over a fire made from the pruned
vineshoots. This is food to enjoy standing up, the steaks, rare
and bloody, slapped between slices of bread, to eat with the
hands, washed down with a glass or two of Pebblebed
rosé or Mario’s deliciously
punchy and vivid Dolcetto d’Alba.
Ask Tony at Arthur’s or Barry at Gerald David’s for
the thicker end of skirt steak. This inexpensive cut
is just perfect for such a simple meal. Score the meat, soak in
this pungent, Korean-inspired marinade of soy sauce, garlic, ginger
and spring onions, then fire-cook over vineshoots, charcoal, or
under the hottest grill.
1 kg skirt or flank steak
3-4 cloves garlic, peeled, crushed and finely chopped
2-3 inch piece of root ginger, peeled and grated
About half a cup of light soy sauce
About a quarter cup of water
2 tbsp vegetable oil
1 tbsp sugar
Bunch of spring onions, shredded or chopped
Lots of freshly ground black pepper
2 tbsp toasted sesame oil
2-3 tbsp toasted sesame seed
Score the meat in a diamond pattern, then add to the marinade
and leave for at least 2 hours, preferably longer.
Make a charcoal fire, and when it is really hot, lay some vineshoots
over the hot coals. Grill the steak for just about 2-3 minutes
a side, depending on thickness and how rare you like your steak.
Leave to rest for about 5 minutes. Meanwhile, add a little water
to the remaining marinade then bring to the boil. Slice the steak
across the grain on the slant. Pile the meat into sliced baguettes
then spoon over a little of the sauce. Or else serve with brown
short grain rice and a green salad.
Wine: Cascina Fontana Dolcetto
This recipe will be on the menu at The
Globe throughout March, served together with Cascina Fontana
Dolcetto d’Alba 2006.