Nothing beats a good, chargrilled steak. Paired with a sumptuous ponzu salad, bacon rice and grilled Korean-style eggplant, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
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ginger & lemongrass paste(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)
jasmine rice(May be presentMilk, Gluten, Soy, Sesame, Tree Nuts, Peanuts)
ssamjang paste(ContainsSesame, Soy)
ponzu sauce(ContainsSoyMay be presentEgg, Milk, Gluten, Fish, Sesame, Tree Nuts, Sulphites)
roasted peanuts(ContainsPeanutsMay be presentMilk, Gluten, Soy, Sesame, Tree Nuts)
Korean stir-fry sauce(ContainsSesame, Soy, GlutenMay be presentEgg, Milk, Fish, Tree Nuts)
Preheat the BBQ to a high heat. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Add the ginger & lemongrass paste and cook until fragrant, 1 minute.
Add the jasmine rice and the water to the pan, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek.
While the rice is cooking, trim the baby broccoli. In a medium bowl, combine the baby broccoli, a drizzle of olive oil and a pinch of salt and pepper. Set aside. Cut the eggplant, lengthways into thin slices. In a large bowl, combine the eggplant, ssamjang paste and a drizzle of olive oil. Set aside. Place the beef rump between two sheets of baking paper. Using a meat mallet or rolling pin, pound the beef until slightly flattened. In a medium bowl, combine the beef and Korean stir-fry sauce (see ingredients).
When the BBQ is hot, using tongs, pick up the beef and let any excess marinade drip back into the bowl. Grill the beef for 2-3 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and leave to rest. Meanwhile, grill the eggplant until charred and softened, 4-5 minutes on each side. Transfer to a plate.
No BBQ? Preheat oven to 220°C/200°C fan-forced. Place eggplant on a lined oven tray and roast until softened, 15-20 minutes. Meanwhile, heat a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes or until cooked to your liking. Transfer to a plate, cover and set aside to rest.
While the beef is resting, grill the baby broccoli and spring onion until charred and softened, 3-5 minutes. Transfer the baby broccoli to a serving plate and drizzle over the ponzu sauce. Sprinkle over the roasted peanuts. Roughly chop the spring onion.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook baby broccoli and spring onion until tender, 5-6 minutes.
Slice the Korean chargrilled steak. Top the steak with the spring onion. Bring everything to the table to serve. Help yourself to the steak, ponzu green salad, ssamjang BBQ eggplant and bacon-lemongrass rice. Tear the coriander over the eggplant. Serve with the mayonnaise.