Gochujang and Sesame Rump Steak

, from Issue #101. January, 2022
Photography by Olivia Galletly.
    Gochujang and Sesame Rump Steak

    This rump steak is so tender and juicy, sliced into thin strips and covered in a sweet and spicy sesame sauce. Gochujang is a Korean chilli paste and can be found at all good Asian grocers.  

    Serves: 3-4

    INGREDIENTS

    Steak
    3 tablespoons gochujang
    3 tablespoons olive oil
    3 tablespoons rice wine vinegar
    ½ red onion, grated
    ½ teaspoon garlic powder
    ¼ teaspoon sea salt
    500 grams rump steak

    Gochujang Sesame Sauce
    2 tablespoons maple syrup
    1 tablespoon gochujang
    1 tablespoon rice wine vinegar
    1 tablespoon sesame seeds, toasted
    ½ teaspoon soy sauce
    ¼ teaspoon sesame oil
    ¼ red onion, finely chopped

    METHOD

    STEAK: In a small bowl, combine the gochujang, oil, vinegar, onion, garlic powder and salt. Place the steaks in a large casserole dish and pour over the marinade, making sure all sides are well coated. Cover and refrigerate for at least 1 hour and up to 10 hours. 

    Preheat a barbecue grill to high. Grill the steak for 3 minutes each side for medium-rare. Remove from the heat, cover and set aside to rest for 10 minutes. 

    GOCHUJANG SESAME SAUCE: Combine all ingredients in a small bowl.  

    TO SERVE: Serve the steak sliced across the grain and drizzled with the sauce.

    Drinks match:
    The Kererū Underparty Smoke & Chilli Wheat Beer 330ml ($39x6pk) is sensational with this spicy sesame steak. Ancho poblano and habanero combine with mānuka-smoked malt, German hops and black cardamom. Kererūbrewing.co.nz

    Kererū Underparty Smoke & Chilli Wheat Beeer

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