Korean-style BBQ steak with cucumber
pickles
Korean-style
BBQ steak
·
45 minutes + marinating
·
Serves 4
·
Easy
Ingredient
•
Soy sauce 4 tbsp
•
Sesame oil
•
Sake 1 tbsp
•
Garlic 1 clove, crushed
•
Ginger 1cm piece, finely grated
•
Kiwi fruit ½, peeled and chopped (this will help
tenderize the meat)
•
Minute steaks 4, thin cut (laverstoke park are
good)
•
Black or regular sesame seeds 1 tbsp
•
Spring onion 1, very finely sliced
•
Cucumber pickles
•
Cucumber 1 or ¾ of a very long one
•
Golden caster sugar 2 tbsp
•
Garlic 1 clove, finely sliced
•
Red bird’s eye chillis 2, finely sliced
•
Rice vinegar 2 tbsp
Recipe
1.
Mix the soy sauce, 1 tbsp sesame oil, sake,
garlic and ginger in a large shallow dish and mash in the kiwi. Add the steaks,
turning them over so they’re coated and leave them in the fridge for at least 2
hours to marinate.
2.
Meanwhile, peel the cucumber, halve it, scrape
out the seeds and slice it thickly. Mix the sugar, garlic, chilli and rice
vinegar with a pinch of salt and pour it over the cucumber. Turn the cucumber
over in the mix and leave it to macerate until you need it.
3.
Heat a barbecue until the coals are white, or
heat your grill if you’re cooking indoors. Lay the steaks on the barbecue or
grill pan and cook them for 30 second on each side. Pour over the remaining
marinade and give them another 30 seconds on each side. Rest for a couple of
minutes, slice, and scatter with sesame seeds and spring onion to serve.
4. Turn the cucumber pieces again just before you serve them with the
steak.
Per serving 318kcal | protein 26.4g | carbs 14.3g | fat 16.8g | sat
fat 6g | fibre 1.3g | salt 3g
