Chargrilled Nature's Fresh rump with gochujang butter
4 x 200g Nature’s Fresh rump steaks
sea salt flakes and freshly-ground black pepper
2 Tbsp extra virgin olive oil
150g unsalted butter, at room temperature
2 Tbsp Gochujang paste
¼ cup kimchi, drained and very finely chopped
1 Tbsp toasted sesame seeds
½ bunch coriander, very finely chopped
½ tsp Chinese five spice
cabbage pancakes, to serve*
Season the steaks with a generous amount of salt and pepper, then drizzle with the olive oil. Set aside for 5 minutes.
Place the butter in a bowl and beat with a spoon until very light. Mix in the Gochujang paste, kimchi, sesame seeds, coriander and five spice.
Cook the steaks over a hot barbecue grill for 8 minutes, turning regularly, until medium. Rest briefly, then carve and serve with the Gochujang butter and cabbage pancakes.
* Ready to cook cabbage pancakes are available frozen from most Asian grocers.