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Butcher’s steak with fermented radishes and Korean hot sauce

Australian Gourmet Traveller recipe for butcher’s steak with fermented radishes and Korean hot sauce.

By Lisa Featherby
  • Serves 6
  • 30 mins preparation
  • 15 mins cooking
Butcher’s steak with fermented radishes and Korean hot sauce
Butcher’s steak with fermented radishes and Korean hot sauce

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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    Barbecue steak over medium-high heat, turning occasionally, until cooked to your liking (10-15 minutes for medium rare). Set aside to rest.
  • 3
    For Korean hot sauce, combine ingredients in a bowl and season to taste.
  • 4
    Slice steak and serve with fermented radishes and Korean hot sauce.

Notes

Note Gochujang, a Korean chilli paste, is available from Asian grocers.
Drink Suggestion: An orange wine – white wine fermented on the skins Drink suggestion by Max Allen