BBQ steak is something extra special to serve for a summer supper. We’ve used a Korean style marinade, made with soy sauce, sesame oil, ginger and garlic, to make the steaks extra tender and infuse them with Asian flavours. When buying steak, good quality meat makes a huge difference. Ask your butcher to cut thicker steaks, as thinner ones will overcook and dry out quickly. If you can’t get your hands on high quality steak, then marinating still helps to improve the texture and flavour of the meat.
Our sweet yet salty and spicy dip is the perfect accompaniment to this beautiful steak. Wasabi adds a quick hit of heat which then mellows in the mouth, but if you don’t like this heat, or can’t find wasabi, then horseradish can also be used. Barbecue is a cultural tradition in Korea, where families and friends will all gather round the barbecue, often built into the table, as various meats are grilled in front of them. This warm community spirit has led to the creation of delicious flavours which have inspired us this barbecue season.
This dish will be the star of your barbecue spread. Serve it along side Asian-inspired side dishes that will complement the flavours of the marinade. We served ours with a chilled noodle salad with ready-to-wok egg noodles, some sliced radish, soy sauce, a little sesame oil and seeds, spring onions and fresh coriander.
- 4 thick sirloin steaks
- 2tbsp soy sauce
- 2tbsp toasted sesame oil
- 5cm piece of ginger, grated
- 2 garlic cloves
- for the dip
- 4tbsp soy sauce
- 2tsp toasted sesame oil
- 2tbsp sugar
- 4tsp rice vinegar
- 2tsp wasabi or horseradish
- 3 spring onions, thinly sliced
Put the steaks in a shallow dish. Mix together the remaining ingredients (apart from the dip ingredients) and coat the steaks well. Leave to marinate, covered in the fridge.
To make the dip, mix everything together except the spring onions (add these just before serving).
Barbecue the steaks to your liking and serve with the dip.