Korean BBQ steak with kiwi topping

This sauce is to die for, and the tropical topping is the perfect match.

Less than 30 minutes

Serves 2-4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 x PnP 28-day mature rump steaks
  • Salt and milled pepper
Sauce:
  • ¾ cup (180ml) soy sauce
  • ¼ cup (60ml) water 
  • 1 cup (250ml) brown sugar
  • ¼ cup (60ml) rice wine vinegar
  • 2 tsp (10ml) sesame oil (optional)
  • ½ tsp (3ml) chilli flakes 
  • 2 tsp (10ml) sriracha sauce
  • 1cm knob fresh ginger, grated
  • 2 cloves garlic, grated 
  • 1 onion, chopped
Topping:
  • 2 kiwis, peeled and cut into chunks
  • 2 spring onions, chopped
  • ½ red onion, julienned
  • Handful each fresh coriander and sesame seeds 
  • Chopped red and/or green chilli (optional)

Method:

  1. Set aside steak to come to room temperature an hour before braaiing. (This will ensure even cooking.)
  2. Season steak well. 
  3. Combine sauce ingredients in a pot, bring to a simmer and cook for about 4-5 minutes until reduced to slightly sticky.
  4. Place steak on braai grid over high heat (you should be able to hold your hand over the coals for 3 seconds). 
  5. Braai steak for 4 minutes a side (for medium rare). 
  6. Rest steak for 10 minutes. 
  7. Combine topping ingredients.
  8. Serve steak with sauce and kiwi topping.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.