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GOCHUJANG STRIPLOIN STEAKS WITH DAIKON AND SNOW PEAS IN LETTUCE CUPS

Serves
4
Prep
15 mins
Cook
10 mins
Difficulty
Easy
Ingredients.
  • 4 x 200g Angus Reserve striploin steaks
  • ½ cup Gochujang paste
  • 1 tbsp malt vinegar
  • 2 tsp sesame oil
  • 1 cup daikon, cut into fine batons
  • ½ cup snow peas, cut into fine batons
  • 2 carrots, cut into fine batons
  • 2 sprigs coriander, chopped
  • small cos lettuce leaves and kecap manis, to serve
Method.
  • Combine the steaks, Gochujang paste, vinegar and oil in a shallow tray and mix well. Refrigerate for 2 hours. Drain off and reserve excess marinade, then cook the steaks over barbecue coals for 8 minutes, turning regularly and basting regularly with the reserved marinade, until medium and glazed. Allow to rest for 3 minutes.
  • Toss the daikon, snow peas, carrots and coriander and place in small cos lettuce leaves. Carve the striploins and arrange on top, then serve with kecap manis.
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