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Korean steak with kimchi fried potatoes

Prep

15-30 mins

Total

40 MIN

Servings

4 Servings

Ingredients

260 g

Jar of kimchi or fermented cabbage (can use sauerkraut)

1 kg

Large potatoes boiled roughly chopped

1 

Red onion cut into wedges

20 g

Of sesame seeds

4 

Beef rump steaks (or could do schnitzel steak to match 15 mins – au rump are thin)

1 

Bottle 400ml F. Whitlock & Sons Korean BBQ marinade

- 

Salad leaves to serve

Instructions

Step 1

Heat a dash of oil in the fry pan. Add potato, ½ kimchi/cabbage and onion. Cook, turning, for 5 to 6 minutes or until browned all over. Add in remaining Kimchi/cabbage Cook, tossing for a further 2 minutes or until heated through.

Step 2

Meanwhile, marinate steaks in Korean marinade for 15 mins. Heat a chargrill pan or barbecue grill on high heat. Cook for 3 minutes each side for medium, or until cooked to your liking but using all marinade to brush over all the steaks. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.

Step 3

Add sesame seeds to potato mixture. Toss to combine. Serve steak with kimchi potato salad, and salad leaves.

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