Bill Granger serves up sweet ‘n’ sticky barbecue steak on Lorraine.

The ingredients are: 80ml Shaoxing rice wine, or dry sherry, 60ml oyster sauce, 60ml light soy sauce, 2 tbsp caster (superfine) sugar, 1 tbsp sesame oil and 4 x 200 g sirloin steaks.

For the coriander relish: 50g chopped coriander, including stems, 60ml vegetable oil, 2 tbsp lime juice, 1 large red chilli, seeded and finely mince, 1 tbsp fish sauce, 1 tsp caster (superfine) sugar and Freshly ground black pepper.

To prepare the dish, place the Shaoxing rice wine, oyster sauce, soy sauce, sugar and sesame oil in a large bowl and stir until the sugar is dissolved. Add the steaks then cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.

Meanwhile, prepare the coriander relish while the steaks are marinating, by placing all the ingredients in a small bowl and stirring to combine.

Preheat a frying pan or barbecue until hot. Sear the steaks for 2 minutes
each side, by which time they will be done if you like rare steak. Continue cooking over a medium heat for 1 to 2 minutes on each side for medium and 2 to 3 minutes on each side for well done.

Remove the steaks from the pan and allow to rest for 5 minutes in a warm place. Slice each steak into 1 cm slices and serve with coriander relish.