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Korean-style barbecue steak with spicy slaw
Korean-style barbecue steak with spicy slaw
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Marion Grasby adds an Asian kick to traditional Aussie steak.
Ingredients:
  • 1 lemon, juiced
  • 1 nashi pear
  • 45g (1/4 cup, lightly packed) brown sugar
  • 60ml (1/4 cup) soy sauce
  • 1 green shallot, finely chopped
  • 40.00 ml mirin
  • 20.00 ml sesame oil
  • 6 (about 200g each) beef scotch fillet steaks
  • 60ml (1/4 cup) rice wine vinegar
  • 60ml (1/4 cup) honey
  • 1/2 tsp dried chilli flakes
  • 60ml (1/4 cup) sesame oil, extra
  • 1 small (about 700g) wombok (Chinese cabbage), shredded
  • 250.00 ml fresh mint leaves, chopped
Instructions:
  • Fill a bowl with cold water, add lemon juice, and set aside. Remove 1 cheek from the nashi and keep it aside. Cut the rest of the nashi into matchsticks and place them in the lemon water to prevent browning.
  • Grate the reserved nashi and mix it in a bowl with sugar, soy sauce, shallot, mirin, garlic, and sesame oil. Add the steaks and toss to coat. Let it marinate for 15 minutes.
  • Combine vinegar, honey, chili flakes, and additional sesame oil in a bowl, whisk until smooth. Drain nashi matchsticks, then mix them in a bowl with wombok and mint. Stir well to combine.
  • Heat up the barbecue or chargrill on high. Drain the steaks, saving the marinade. Grill for 2-3 minutes on each side for a medium cook or until done to your preference. Place on a plate, cover, and let rest for 5 minutes.
  • While you wait, heat up the reserved marinade in a saucepan over medium-high heat until it boils. Let it simmer for 2-3 minutes until it slightly reduces. Then, allow it to cool slightly.
  • Drizzle the salad dressing over the wombok salad and toss gently. Slice the steaks and arrange on plates. Drizzle with the remaining marinade and serve with the spicy slaw.

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