Neil Perry's spicy skirt steak and potatoes

Neil Perry
Spicy Skirt steak and potatoes
Spicy Skirt steak and potatoes Photo: William Meppem.

This versatile marinade is just the thing for the coming barbie season.


For the potatoes

2 tbsp soy sauce

2 tbsp corn syrup

1 tbsp olive oil

300g bintje potatoes, peeled and cut into 2cm dice

2 spring onions, cut into rounds

¼ tsp Korean chilli powder

¼ tsp ground black pepper

1 clove garlic, minced

For the marinade

1 tbsp gochujang

1 tbsp soy sauce

2 tbsp castor sugar

2 tbsp sake

1 clove garlic, minced

⅛ tsp grated fresh ginger

1 tbsp corn syrup

1½ tbsp Korean chilli powder

pinch black pepper

For the steak

400g grass-fed skirt steak

½ cup coriander leaves

1 tsp sesame oil

sea salt

2 spring onions, cut into rounds

½ tsp sesame seeds, toasted


1. For the potatoes, place the soy sauce, 2 tablespoons water, corn syrup, olive oil, potato and spring onion in a saucepan over high heat and cover with a lid. When the mixture starts to boil, turn down to a simmer until the potatoes are almost cooked (about 4 minutes). Add the Korean chilli powder, black pepper and garlic, turn off the heat and mix together. Put aside and keep at room temperature.

2. For the marinade, mix all ingredients in a bowl. Add the skirt steak and cover, marinating for 2 to 3 hours, or overnight if possible.

3. Heat a frying pan or grill to a medium-high heat, and cook marinated steak for about 5 minutes on each side. (You can also cook over charcoal for a nice smoky flavour.) For medium-rare steak, rest for 5 minutes.

4. Place the steak on a board and cut into 1cm slices down the length of the skirt. Move to a large plate and top with the potato salad.

5. Toss the coriander and sesame oil in a bowl and sprinkle with sea salt, place it on top of the potato, sprinkle with spring onion rounds and sesame seeds. Serve immediately.