Ingredients:

• 3kg beef flank or skirt
• 100ml Essential Cuisine Signature Reduced Chicken Stock (5076)
• 200ml water
• Coriander leaves

Spice Paste:

• 1 teaspoon black peppercorns, toasted
• 2 tsp coriander seeds, toasted
• 1 tsp fennel seeds, toasted
• 1 tsp cumin seeds, toasted
• 1 tsp turmeric powder
• 2 tsp chilli flakes
• 4 shallots, finely chopped
• 8 cloves garlic finely chopped
• 2 tsp tamarind pulp dissolved in 6 tablespoons of hot water or 2 tbsp tamarind concentrate
• 4 tsp sugar
• 2 tsp fish sauce
• 250ml coconut milk
• Salt
• 20g Essential Cuisine Asian Aromatic Base (33132)
• 20g Essential Cuisine Asian Master Base
• 2 strips orange zest

Method:

1. To make the spice paste, grind the toasted spices to a powder in a mortar. Mix in the turmeric and chilli flakes. Add the rest of the ingredients, one by one, grinding the mixture to a paste each time.
2. Smear 2/3rds of the mixture over the steak and marinade in the fridge overnight
3. Wipe the excess paste of the meat. BBQ on a medium heat over a drip tray for about 40 minutes, turning frequently.
4. In a small saucepan, heat the last 1/3rd of the spice mixture with the Signature Chicken Stock Reduction and water and a little salt. Simmer for a few minutes. Use as a basting sauce
5. After the 40 minutes, when a nice brown colour has developed, baste the meat with the sauce, still turning frequently. Don’t baste too early or the spice will burn.
6. When required level of doneness is achieved, remove from the heat and rest for 10 minutes before slicing and serving