1 sirloin or rump steak – from Jacob’s Ladder Farms
2 leeks or 4 spring onions – from Brambletye
6 skewers (if using bamboo, soak them first)
2 tbsp soy sauce, plus extra for the rice
2 tbsp mirin – available in Planta (or use 1 tbsp cider vinegar and 1 tbsp sugar)
1 tsp honey
½ mug basmati or long grain rice – from Grain Grocer
A pinch of sea salt
1 mug water
1 tsp freshly grated ginger (optional)
A gloss of sesame or olive oil, or a lump of butter
A handful of wild garlic, foraged nettles, soft spring herbs or greens – from the park or Wild Country
Heat your oven grill to high. If you don’t have an oven grill, just crank your oven up to the highest setting. Place a grill pan or a large baking tray on the top shelf to heat up.
Cut your steak into hunks. Ensure the fat is evenly distributed. Clean your leeks. Cut one of the leeks into hunks you can skewer with the meat.
Thread the steak and leek on skewers, alternating the hunks of leek with the steak.
Finely chop the other leek. Set aside.
Mix the soy, mirin (or vinegar/water) and honey. Pour the marinade over the meat. Let it soak in for at least 30 mins.
Get a lidded pan hot for your rice. Add the rice and the chopped leeks. Toast for a moment. Pour in your water and a pinch of salt. Pop the lid on. Cook until all the water is absorbed, about 12 mins – set the timer. Take off the heat but keep the lid on, allowing it to steam through.
While it steams, place your steak skewers in the oven (or the grill if the sun’s shining and the barbecue’s lit). Cook for about 5 mins on each side, basting with the marinade until cooked to your liking.
Fold the ginger (if using) through your rice along with a gloss of oil or a little butter and your seasonal greens. Taste. Add a slosh of soy sauce, if needed, to taste.
Pile mounds of rice on your plates. Perch the hot skewers on top.