BBQ Recipes

THIS is a loose interpretation of a classical Korean dish called bulgogi which is traditionally made with a cut of beef – connecting tissues, actually – that is not readily available here. However, the stunning flavours of bulgogi can be replicated with thinly-sliced scotch fillet steak, an Asian marinade and a very hot grill.

Ingredients:

• scotch fillet steaks
• soy sauce
• 3 tablespoons sugar
• 3 tablespoons rice wine
• 2 tablespoons sesame oil
• 8 cloves garlic
• spring onions
• black pepper
• cos lettuce
• skewers

Method:

For four people, have your butcher cut four steaks from a firm, dark, dry-aged scotch fillet, each steak less than 1cm thick. Flatten them a little more.

Make a marinade by whisking together half a cup of soy sauce, 3tbs sugar, 3 tbs rice wine, 2tbs sesame oil, 8 cloves garlic, thinly sliced, 6 finely chopped spring onions and a few grinds of black pepper. Place the steaks in a shallow dish, cover with the marinade, and cover with plastic wrap. Refrigerate for a couple of hours.

Heat, clean and oil a barbecue grill to maximum temperature and place steaks on the grill, searing for just a minute a side, covered. Transfer to a cutting board and rest for a couple of minutes. Slice into strips, across the grain.

Alongside the steak on the grill, cook a dozen peeled cloves of garlic on soaked skewers and a bunch (at least 8) of trimmed and washed spring onions. Remove these with the steaks.

To serve, wash and trim 8 leaves of cos lettuce and, in each leaf, place slices of beef, a grilled spring onion and a couple of slices of grilled garlic. Also, some finely sliced red chilli, if you like a kick in your food.

Roll up the leaf and eat – with, if you have a Korean market nearby, some of that wonderful toasted sesame-based dipping sauce they sell. Or anything you like, really.

Looking for other recipes from Bob Hart? See them all at Bob Hart barbecue recipes.

*Interested in delving deeper into the dark art of barbecue? Visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).