GOCHUJANG MINUTE STEAK SKEWERS WITH CHARRED BROCCOLINI & LIME
SERVES 4
You’ll need either 12 metal skewers or 12 soaked bamboo skewers.
¼ cup (75g) gochujang (Korean red pepper paste)
2 tbs soy sauce
2 garlic cloves, crushed
2 tbs sesame oil
800g minute steaks, cut into 3cm-wide strips
2 bunches broccolini
2 tsp mixed sesame seeds, toasted
Juice of 1 lime, plus lime halves, to serve
Kimchi, to serve
Preheat a barbecue or chargrill pan with a lid to high heat.
Combine gochujang, soy sauce, garlic and 1 tbs oil in a large bowl. Add steak and toss until well coated. Thread onto 12 skewers.
Barbecue skewers with the lid closed for 1-2 minutes each side until charred and just cooked through. Rest, loosely covered with foil, for 5 minutes.
Meanwhile, barbecue broccolini, turning occasionally, for 3-4 minutes or until charred. Transfer to a large heatproof bowl, then immediately add sesame seeds, lime juice and remaining 1 tbs oil. Season with salt flakes and freshly ground black pepper to taste. Toss to combine.
Serve skewers with broccolini, kimchi and lime halves alongside.
MISO BUTTER LAMB CUTLETS WITH QUICK ASIAN SALAD
SERVES 4
Miso provides a quick punch of flavour that doesn’t require hours of marinating.
2½ tbs white miso paste
50g unsalted butter, melted
2 tbs soy sauce
12 lamb cutlets, French-trimmed
Furikake (Japanese rice seasoning) and lime halves, to serve
QUICK ASIAN SALAD
200g frozen edamame, blanched
200g snow peas, thinly sliced lengthways
½ small green cabbage, thinly sliced
Juice of 1 large lime
1 tbs sesame oil
1 tsp furikake (Japanese rice seasoning)
Preheat a barbecue or chargrill pan with a lid to high heat. Combine miso, butter and soy sauce in a large bowl. Add the cutlets and toss until well coated.
Barbecue lamb standing up on the fat edge for 1 minute (see note), then cover with the lid and cook, brushing with any remaining marinade in the bowl, for 1 minute 30 seconds-2 minutes each side until charred and cooked to medium. Transfer to a plate, lightly cover with foil and set aside for 5 minutes to rest.
Meanwhile, for the Asian salad, toss all ingredients in a large bowl.
Arrange salad and lamb on a serving platter. Drizzle lamb with any resting juices and sprinkle with furikake. Serve with lime halves alongside.
NOTE: Bunch up the lamb cutlets together on the grill plate to barbecue the edges all in one go.
SCORCHED CHIPOTLE SALMON TACOS WITH JALAPENO & CORN SALSA
SERVES 4
2 tbs extra virgin olive oil1½ tbs chopped chipotle in adobo sauce3 garlic cloves, crushed2 tsp onion powder500g piece salmon, skin off, pin-boned Juice of 2 limes, plus halves and wedges to serve2 corncobs, husks and silks discarded1 bunch coriander, leaves picked, stalks chopped2 ripe avocados, roughly mashed2 tbs finely chopped pickled jalapenos, plus ¼ cup (60ml) pickling liquid12 x 16cm flour tortillas1 baby cos lettuce, leaves separated
