Korean Spiced Beef with Pineapple Kimchi - Recipe by Janelle Holston

Ingredients

1/4 cup gochujang red chilli paste
2 cloves garlic, crushed
1 Tbs ginger paste
2 Tbs soy sauce
3 tsp caster sugar
1 tsp sesame oil
6 Scotch fillet steaks, 2 cm thick

Pineapple kimchi:
2 cups finely diced pineapple
1/2 small red onion, finely diced
75 g prepared kimchi, finely diced
3 tsp fish sauce
1 tsp caster sugar
2 green shallots, finely sliced
1/4 tsp sesame oil
1 Tbs grapeseed oil

Slaw salad:
350 g red cabbage, finely shredded
1/2 cup coriander leaves
2 Tbs fresh lime juice
1 Tbs rice vinegar
1 tsp sugar
1/2 tsp salt flakes
1 Tbs grapeseed oil
2 baby cos lettuce, washed and separated into cups

Method

Combine gochujang, garlic, ginger, soy sauce, sugar and sesame oil in a bowl and mix well; add steaks and marinate for two hours.

Pineapple kimchi:

Combine all ingredients in a medium bowl. Set aside until until ready to serve.

Slaw salad:

Place cabbage and coriander in a medium bowl, pour over combined lime juice, rice vinegar, sugar, salt and oil, mix well.

Preheat the BBQ or a char-grill pan over medium-high heat; add steaks and cook for about 3 minutes, then turn over. You can rotate the steaks to form a crossed pattern. Turn over and cook for a further 2-3 minutes or to your liking.

Rest steaks for five minutes, then cut across the grain into thin slices.

Arranged on a platter with the slaw, pineapple kimchi and lettuce cups.

Credits: Winning Appliances

Photo Credits: Winning Appliances