Chargrilled Nature's Fresh rump with gochujang butter

10 mins
10 mins
  • 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.