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GOCHUJANG-GLAZED BEEF FILLET

Serves
4
Prep
20mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 4 x 180g Manning Valley Naturally fillet steaks
  • ¼ cup sesame oil
  • sea salt flakes and freshly-ground black pepper
  • ½ cup Gochujang paste
  • 6cm piece ginger, finely grated
  • 6 cloves garlic, minced
  • 2 Tbsp brown sugar
  • 2 tsp rice wine vinegar
  • sweet gem lettuce cups, cucumber sticks, coriander leaves and shaved radish, to serve
Method
  • Pat the steaks dry with kitchen paper, then rub with 1 Tbsp sesame oil and season with salt and pepper. Mix the Gochujang paste, ginger, garlic, sugar, vinegar and remaining oil in a bowl.
  • Cook the steaks on a hot barbecue grill for 2 minutes, then begin basting with the sauce, cooking until the steak is medium rare (56°C when tested with a probe thermometer). Set aside to rest.
  • Carve the steaks finely, then serve with sweet gem lettuce cups, cucumber sticks, shaved radish, and the remaining sauce.
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