Korean BBQ steak with kiwi topping

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.