GOCHUJANG STRIPLOIN STEAKS WITH DAIKON AND SNOW PEAS IN LETTUCE CUPS
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
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.