Prep Time: 5 minutes (plus 30 minutes to marinate)Cooking Time: 15 minutesTotal Time: 50 minutesYield: Serves 4 to 6
1 kg (2½ lb) skirt steak
120 ml (½ c) malt vinegar
7.5 ml (1½ tsp) sambal, plus 2.5 ml (½ tsp) (may substitute Asian chilli sauce)
1 garlic clove, finely minced
60 ml (¼ c) extra virgin olive oil
240 ml (1 c) fish sauce
1 small spring onion, sliced
1 large green tomato, diced
1 small plum, diced
75 g (½ c) cherries, pitted and quartered
40 g (½ c) Niçoise or Kalamata olives, chopped
15 g (1 tbsp) fresh basil, minced
15 g (1 tbsp) fresh parsley, minced
15 g (1 tbsp) fresh coriander (cilantro), minced
15 g (1 tbsp) fresh sorrel, minced
salt to taste
Whisk the vinegar, 7.5 ml (1½ tsp) sambal, garlic, olive oil and fish sauce together. Pour the marinade over the steak on a large plate; chill in the refrigerator for 30 minutes.
Meanwhile, in a medium bowl, whisk together the dressing: 30 ml (2 tbsp) fish sauce, 22.5 ml (1½ tbsp) red wine vinegar and 45 ml (3 tbsp) extra virgin olive oil; set aside. (Note: These quantities are not listed in ingredients.)
In a frying pan over high heat, quickly sauté the spring onions in olive oil until just tender, about 2 to 3 minutes. Add the cooked onions to a medium bowl and mix with the green tomato, plum, cherries, olives, herbs and 2.5 ml (½ tsp) sambal; season with salt to taste. Toss with the dressing; set aside.
Heat a grill to medium-high heat, and grill the steak to your desired liking (5 minutes per side for medium-rare). Garnish with the stone fruit relish.
Farmers in Traverse City, Michigan, have been harvesting cherries since the 1800s. Today, millions of tart cherry trees provide Americans with delicious fruit for pies, preserves, jams and juice.