Grilled Skirt Steak with Kim Chee
The is a quick method for making kim chee, which has excellent flavor, but doesn't quite have the fermented taste acquired in the traditional methods. It is an excellent counterpart to the flavor of the grilled skirt steak.

For the Kim Chee Salt and Napa cabbage for two days in the fridge. It will be seriously wilted. Rinse it well and squeeze out the excess water. Set aside until later.

When the cabbage has finished curing in the salt, prepare the "pickling solution". In a saucepan, put the water, salt, sugar, ginger and garlic, and bring this to a quick boil. In the food processor, make a puree of the chili paste, dried shrimp and fish sauce, and add this to the solution. Turn down the heat and allow this to simmer for 20 minutes.

In the meantime, prepare the rest of the vegetables, mix them evenly with the wilted cabbage, and pack them into a large plastic bucket or one gallon glass jar. Add the lime juice and then pour the hot solution over the vegetables. Allow to cool before covering. The kim chee will keep indefinitely in the refrigerator.

For the spice rub Mix these spices together in a bowl and set aside until ready to use.

For the skirt steak

Rub the skirt steak with the mixed spices and brush with a teaspoon of vegetable oil. Grill over a medium-hot fire until medium-rare to medium. Undercooked skirt steak is not very appetizing. Remove from the grill and allow the meat to rest for two minutes while you portion some kim chee and lime wedges on a serving platter. Slice the steak across the grain and serve immediately.

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