Description
This quick and easy steak recipe is served with a delicious Korean-inspired kimchi sauce that is rich, tangy and perfect for summer eating.
Ingredients
Scale
- 2 aged steaks, at room temperature
- light oil
- freshly ground sea salt & black pepper
- 100g (3.5 oz) Korean cut cabbage kimchee, plus extra for serving
- 2 tbsp light mayonnaise
- 1 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- fresh chives, finely chopped
Instructions
- Spritz the steaks with oil and season both sides generously with salt and pepper. Set aside while you prepare the barbecue for cooking or heat the griddle pan.
- Blitz together the kimchee, mayonnaise, rice wine vinegar and sesame oil until smooth.
- Cook the steaks as preferred. Rest for 5 minutes before slicing and transferring to a pair of plates or a warmed serving platter. Spoon over the sauce, scatter with a little extra kimchee and finish with a generous shower of chopped chives.