Beef with pickles

Korean-style BBQ steak with cucumber pickles

  • serves 4
  • A little effort

The marinades used in Korean barbecuing are definitely worth trying at home. This BBQ steak has a refreshing pickled side dish perfect for summer.

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Ingredients

  • soy sauce 4 tbsp
  • sesame oil
  • sake 1 tbsp
  • garlic 1 clove, crushed
  • ginger 1cm piece, finely grated
  • kiwi fruit 1/2, 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 1 or ¾ of a very long one
  • golden caster sugar 2 tbsp
  • garlic 1 clove, finely sliced
  • red bird’s eye chillies 2, finely sliced
  • rice vinegar 2 tbsp

Method

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

    Turn the cucumber pieces again just before you serve them with the steak.

Nutritional Information

  • Fat 16.8g
  • Carbs 14.3g
  • Fibre 1.3g
  • Protein 26.4g
  • Salt 3g
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