As is normally the case on a Sunday night, we regularly have the Owen’s girls (Cynthia & Lucy) come over and share in a culinary delight. Truth be told, they also bring the veg, dessert and wine so it really does make for a perfect symbiotic relationship!
Tonight, Roman ventured into the world of Korean cuisine with his take on Korean-style sirloin steak served with a punchy herb filled dipping sauce wrapped in a leaf of baby butterhead lettuce along with steamed basmati rice and grilled green beans and asparagus. YUM!
The sirloin preparation is the key for this dish. We purchased 3 x 250 g sirloin steaks from my buddies at The Butcher this morning. I tenderized the steaks by gently smacking them with a tenderizing hammer (wrapped in cling film) followed by one of the best natural tenderizers for beef I’ve ever come across. 100% fresh pineapple juice. You’ll need a juicer for this as store bought or canned juice just doesn’t have the same effect. The result is incredibly tender, literally melt in your mouth beef! So here’s how it all goes.
First, use about half a pineapple and juice it in your handy dandy juicer. Take the liquid gold and add it into a zip top bag along with your three sirloin steaks that have been gently tenderized. Let the beef sit in the pure pineapple juice for no more than 3o minutes otherwise the beef with start to break down quickly.
Here’s what I found online on the subject: “Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)” So there you go!
While the beef is tenderizing, it’s a good time to prepare your marinade…and that goes like this:
5 Tbsp freshly chopped green onions
2 Tbsp chopped garlic
1 Tbsp finely chopped old ginger
5 Tbsp light soy sauce
2 Tbsp roasted sesame seeds (careful not to burn them…)
1 Tbsp dark sesame oil
2 Tbsp granulated white sugar
2 Tbsp Rice Wine
2 Tbsp red chili flakes
Combine all of the ingredients above and then once your beef has sat in the pineapple juice for 30 minutes, remove the beef, pat it dry and add it to another zip-top bag with the marinade you’ve just made up. Let that sit in the fridge for about 3-4 hours and then remember to pull out the beef about 3o minutes before you’re ready to grill. Remember to take your left over marinade and place it into a small sauce pan. Bring it to a boil to kill the bacteria and you’ll then use it for your dipping sauce later on.
Set your grill up for direct heating at about 500 degrees F. Once your beef come up to room temperature, oil your grid with a squirt or two of olive oil and place your sirloin down for no more than 2 minutes per side. That’s it! Remove the beef and let it rest for about 5-7 minutes. Again, this helps redistribute the juices and the steaks cook for just a bit longer without drying out at all.
Remember, these sirloin steaks are thin so anything more than medium rare, you’re playing in the danger zone!
Thinly slice your sirloin once rested and present on a platter. Get your sauce ready, your lettuce leaves individually pulled off and top up your plate with some steamed rice and grilled veg. Top your lettuce leaf with some beef, add a combination of cilantro, basil and mint, pour some dipping sauce on top and you’re ready to rock! The result? Incredibly tasty Korean style beef! A lovely way to spend a Sunday night with the people you love!
Enjoy this recipe….I know we did! Roman 😉
PS: A special thank you to Cynthia and Lucy for an awesome dessert of angel food cake with grilled fruit and real Cool Whip! Brilliant addition to a wonderful dinner! Thanks guys!
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Overall Heather Rating: 9/10
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