Black and blue beef

Nigella: ‘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.

Ingredients:

4 approx. 4cm-thick slices, cut from the top of the rump (approx. 1.5kg in weight)

For the marinade:

5 tablespoons soy sauce
3 garlic cloves, minced
2.5 cm fresh ginger, minced
2 tablespoons sesame oil
2 teaspoons caster sugar
black pepper
4 spring onions, chopped roughly
Instructions:

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. 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. Leave to stand for a few minutes before carving into thin slices.