Hello Summer Recipes - Eat Outside (Part 2) - Korean-style BBQ steak with cucumber pickles

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Korean-style BBQ steak with cucumber pickles

Korean-style BBQ steak

Korean-style BBQ steak

·         45 minutes + marinating

·         Serves 4

·         Easy


       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


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

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