Preparation time
20 minutes
Cooking time
30 minutes + resting time 10-15 minutes
Serves
4-6
with stir-fried potato and cucumber salad
A rich Tempranillo complements this Korean-style bistecca with stir-fried potatoes and cucumber salad recipe.
INGREDIENTS
2 x T-bone steaks (4cm thick)
Marinade
¼ cups soy sauce
2 tbsp sugar
2 tbsp dry white wine
4 garlic cloves, crushed
1 tbsp sesame oil
2 tsp crushed Korean red pepper
2 tbsp gochujang
Potatoes
3 medium potatoes, peeled, julienned
60mls oil
1 small onion, julienned
1 small carrot, julienned
1 tsp salt
¼ tsp white pepper
1 tbsp Japanese rice seasoning
Cucumber salad
2 telegraph cucumbers, thinly sliced
1 red onion, halved, thinly sliced
2 tbsp rice wine vinegar
1 tsp honey
2 tsp sesame oil
3 garlic cloves, crushed
1-2 tsp crushed Korean red pepper
Garnish
Finely sliced green onions (shallots)
Toasted sesame seeds
METHOD
1. For the marinade: Combine marinade ingredients in a container large enough to hold steaks. Add steaks and coat well in marinade. Set aside for 1 hour or overnight in refrigerator. Allow beef to come to room temperature for 15 minutes before cooking.
2. For the potatoes: Soak the julienned potato in cold water for 15 minutes to remove excess starch. Drain and pat dry with paper towel. Heat oil in a large frying pan over medium heat. Add potato and stir gently and often until it starts to soften. Add onion and carrots, sprinkle with salt and stir until cooked. Remove from oil, place on paper towel. Season with black pepper and extra salt if required. Sprinkle with Japanese seasoning.
3. For the cucumber salad: Combine cucumber and onion in a bowl. Season with salt. Combine vinegar, honey oil, garlic and Korean red pepper. Drizzle over cucumber salad, toss gently to coat.
4. For the bistecca (T-bone steaks): Pre-heat a barbeque or chargrill to a high heat. Remove steaks from marinade, draining well. Place steaks on grill, lower heat to medium. Cook for 10-15 minutes, steaks are ready to turn when juices come to the top. Turn and cook for a further 10-15 minutes or until an internal temperature 58°C for medium rare. Rest for 10-15 minutes, covered loosely with foil.
5. Serve steaks sliced across the grain with potatoes and cucumber salad. Garnish with finely slice shallots and toasted sesame seeds.