Butcher’s steak with fermented radishes and Korean hot sauce

AT A GLANCE

  • Serves 6 people

Butcher's steak (aka hanger steak or onglet) is so called because there's only one of this cut per beast and butchers would often keep it for themselves. This dish can be served with steamed rice or lettuce leaves to form parcels. Start this recipe a day ahead to ferment the radishes.

  • 1 butcher’s steak (600gm)
  •  
  • Fermented radishes
  • 2 bunches red radishes, quartered
  • 2 small beetroot, quartered
  • 10 gm ginger, finely grated
  • 1 garlic clove, minced
  •  
  • Korean hot sauce
  • 65 gm gochujang (see note)
  • 10 gm ginger, finely grated
  • 2 tbsp each soy sauce and rice vinegar
  • 2 tsp honey, nothing too overpowering
  • 2 tsp sesame oil
  • 1 garlic clove, crushed
01   For fermented radishes, combine ingredients in a bowl, add 3 tbsp sea salt flakes and 250ml cold water and stand at room temperature until starting to bubble (overnight), then refrigerate until required.
02   Barbecue steak over medium-high heat, turning occasionally, until cooked to your liking (10-15 minutes for medium rare). Set aside to rest.
03   For Korean hot sauce, combine ingredients in a bowl and season to taste.
04   Slice steak and serve with fermented radishes and Korean hot sauce.

Note Gochujang, a Korean chilli paste, is available from Asian grocers.

Topics:

HONEY, BEEF, DRINK SUGGESTION, MODERN AUSTRALIAN, GARLIC, RADISHES, GINGER, MAIN, KOREAN, SUMMER, STEAK, BEETROOT

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

AN ORANGE WINE – WHITE WINE FERMENTED ON THE SKINS , suggested by MAX ALLEN

FEATURED IN

Jan 2014

Jan 2014

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