Meatopia At Home recipes

John Chantarasak’s whiskey-marinated, grass-fed Irish sirloin with ‘falling water’, herbal salad and roasted rice powder

200708 Irish Beef Anglo Thai
Summer of Steaks

Credit: Ben Broomfield
Credit Social: @photobephoto
Copyright: Ben Broomfield Photography
07734 852620
photo@benbroomfield.com
www.benbroomfield.com

This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. 

This recipe has been co-sponsored by Irish Beef, purveyors of top quality, grass-fed Irish steak. Green lush fields, fresh clean air and plentiful rain make Ireland the perfect place for producing quality beef. Ireland’s mild climate conditions combined with a steeped history of traditional family farming practices are the key ingredients to great tasting farm assured grass-fed Irish beef. Follow them on Instagram to learn more.

Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

If you’re not familliar with John Chantarasak as the head chef of his roving restaurant project AngloThai, then you’ll probably recognise him from 2020’s Great British Menu. He’s cooked at Meatopia a few times, and his tantalising twists on Asian flavours (which work so magically on the grill) are always popular. Live fire, John’s skills, and Irish Beef: it’s a match made in culinary heaven.

The ‘falling water’ in this recipe refers to the juices and fat from the sirloin which fall onto the hot coals at it cooks,creating a smoke that imparts a wonderful flavour unlike any other.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights. Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

John Chantarasak’s whiskey-marinated, grass-fed Irish sirloin with ‘falling water’, herbal salad and roasted rice powder
Ingredients

MARINADE:
½ tsp. black peppercorn – ground to a powder
1 tbsp. coriander root or stem – finely chopped
1 tbsp. garlic – finely chopped
1 tbsp. palm sugar
2 tbsp. fish sauce
1 tbsp. sweet dark soy sauce
1 tbsp. oyster sauce
1 tbsp. Jameson Irish whiskey
½ tbsp. vegetable oil

HERB SALAD:
50g uncooked rice
200g Irish beef sirloin steak
3 tbsp. lime juice (about 1 regular lime)
2 tbsp. fish sauce
1 tbsp. white sugar
1 tsp. roasted chilli powder
Handful of picked coriander leaves with some stem
Handful of picked mint leaves
2 spring onions – thinly sliced
½ small shallot – thinly sliced
2 sticks of 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

Combine all the marinade ingredients together and mix well. Add the Irish sirloin and leave to marinate for 3 hours.
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, for around 5 mins. 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.
Combine lime juice, fish sauce, sugar and roasted chilli powder to create a dressing. This should taste spicy, sour and salty.
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 gently toss together.
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.
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, ready to serve.