Gochujang and Sesame Rump Steak
Photography by Olivia Galletly.
This rump steak is so tender and juicy, sliced into thin strips and covered in a sweet and spicy sesame sauce. Gochujang is a Korean chilli paste and can be found at all good Asian grocers.
Serves: 3-4
INGREDIENTS
Steak
3 tablespoons gochujang
3 tablespoons olive oil
3 tablespoons rice wine vinegar
½ red onion, grated
½ teaspoon garlic powder
¼ teaspoon sea salt
500 grams rump steak
Gochujang Sesame Sauce
2 tablespoons maple syrup
1 tablespoon gochujang
1 tablespoon rice wine vinegar
1 tablespoon sesame seeds, toasted
½ teaspoon soy sauce
¼ teaspoon sesame oil
¼ red onion, finely chopped
METHOD
STEAK: In a small bowl, combine the gochujang, oil, vinegar, onion, garlic powder and salt. Place the steaks in a large casserole dish and pour over the marinade, making sure all sides are well coated. Cover and refrigerate for at least 1 hour and up to 10 hours.
Preheat a barbecue grill to high. Grill the steak for 3 minutes each side for medium-rare. Remove from the heat, cover and set aside to rest for 10 minutes.
GOCHUJANG SESAME SAUCE: Combine all ingredients in a small bowl.
TO SERVE: Serve the steak sliced across the grain and drizzled with the sauce.
Drinks match:
The Kererū Underparty Smoke & Chilli Wheat Beer 330ml ($39x6pk) is sensational with this spicy sesame steak. Ancho poblano and habanero combine with mānuka-smoked malt, German hops and black cardamom. Kererūbrewing.co.nz
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!