Marinated Sirloin Flap with Chile Glaze
Serves | 2 to 3 |
- 3 cups rice wine vinegar
- 2 cups water
- 2 cups sugar
- 3⅓ Tbsp minced garlic
- 3⅓ Tbsp minced ginger
- ¼ cup honey
- 2 tsp sambal chile paste, plus more to taste
- 1 Tbsp cornstarch slurry (½ Tbsp cornstarch and ½ Tbsp water, mixed with fork)
Marinated Sirloin Flap
- ½ cup soy sauce
- 2 Tbsp blond miso
- 1 lb sirloin flap
- fat or oil, to grease grill
| Preparation – Chile Glaze | In a medium saucepan, combine all ingredients except sambal and slurry. Simmer on medium to medium-high heat until glaze reduces by half. Add sambal and strain through mesh strainer. Return to pot and return heat to simmer. Add slurry and cook while stirring, 30 seconds. Set aside.
| Preparation – Marinated Sirloin Flap | In a medium bowl, whisk together soy and miso and toss with sirloin flap. Place in a Ziploc bag for 12 hours or overnight. Remove sirloin flap and pat dry. Grease grill with fat or oil and heat grill to 500°F. Cook sirloin to medium rare, 3½ minutes per side. Remove from heat and rest for 5 minutes. Slice in ⅛- to ¼-inch slices and serve with chile glaze.
Beer Pairing: Oskar Blues Brewery’s Old Chub
A Scotch ale is a malt-forward style with caramel notes that harmonize with the honey in the chile glaze and counter the sambal’s heat. The smoked malts play nicely with the flavors that come from cooking on the grill and add a layer of complexity. With an ABV of 8 percent, the higher alcohol level will easily slice through the dish’s savory profile, keeping your palate happy and balanced.