This Nigella recipe is taken from her Channel 4 series Forever Summer, all about easy cooking and laid back recipes that keep you feeling like summer never ends.
'Black and blue' is the New York restaurateur's term for the way I like my steak cooked: charred on the outside, meltingly, quiveringly rare within. It is in the spirit of internationalism, and in deference to this year's World Cup, that I suggest this now Korean style, in a soy, ginger and garlic marinade, and then thinly sliced so that you end up with a plateful of spice-seared, ruby-fleshed rags, the whole both scorched and tender.
1. Put the steaks in a large freezer bag and add all the marinade ingredients. Tie the bag expelling any air, and squidge everything around before leaving in the fridge overnight (or even for a day or so) or for at least an hour at room temperature.
2. Grill on a viscously hot barbecue or on a griddle. I like to do not much more than blacken the outside (which means about 5 minutes per side) but you, of course, should cook this just as long as you like.
3. Leave to stand for a few minutes before carving into thin slices.
© Nigella Lawson, Forever Summer - Chatto & Windus, 2002
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