Ingredients

  • 2 x 200g rump steaks
  • 2 x 200g sirloin steaks
  • 4 tbsp koji
  • 4 little gem lettuce, halved
  • 1 tbsp vegetable oil
  • 2 tbsp aji paste
Dressing
  • Splash of vegetable oil
  • 15ml white wine vinegar
  • 15ml yuzu
  • 15ml mushroom ketchup
  • 15ml soy sauce
To serve
  • 2 tbsp aji paste
  • Small bunch of mint, chopped
  • Small bunch of coriander, chopped

Method

  1. Marinade the beef in koji for 8 hrs, then wash off and dry with a paper towel.
  2. Whisk all the dressing ingredients together and finish off with half of the herbs.
  3. Heat a BBQ until hot and the coals are white
  4. Pop the steaks in the oven at 200°C for 5 mins, then put on theBBQ and cook for 2 mins on each side. At the same time, char the lettuce.
  5. To serve, slice the beef, pop alongside the lettuce, spoon over the dressing, sprinkle over the herbs, and dot with aji.

Ingredients

  • 2 x 200g rump steaks
  • 2 x 200g sirloin steaks
  • 4 tbsp koji
  • 4 little gem lettuce, halved
  • 1 tbsp vegetable oil
  • 2 tbsp aji paste
Dressing
  • Splash of vegetable oil
  • 15ml white wine vinegar
  • 15ml yuzu
  • 15ml mushroom ketchup
  • 15ml soy sauce
To serve
  • 2 tbsp aji paste
  • Small bunch of mint, chopped
  • Small bunch of coriander, chopped

Method

  1. Marinade the beef in koji for 8 hrs, then wash off and dry with a paper towel.
  2. Whisk all the dressing ingredients together and finish off with half of the herbs.
  3. Heat a BBQ until hot and the coals are white
  4. Pop the steaks in the oven at 200°C for 5 mins, then put on theBBQ and cook for 2 mins on each side. At the same time, char the lettuce.
  5. To serve, slice the beef, pop alongside the lettuce, spoon over the dressing, sprinkle over the herbs, and dot with aji.