Gochujang and Sesame Rump Steak
Photography 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
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