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

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  • 2 x PnP 28-day mature rump steaks
  • Salt and milled pepper
  • 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
  • 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)


  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.


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