bbq steak

This is a great recipe for summer since it's pretty quick cooking and involves no oven time whatsoever. Yeah!

Korean Bulgogi BBQ Steak Bowls.

soy sauce

brown sugar

Gochujang (can also sub sriracha)

ginger

garlic (minced

sesame oil

flank

sesame seeds

peanut butter

Korean Sunchang

rice vinegar

limes

rice rice

cabbage

mango (thinly sliced)

broccoli

avocado (sliced)

basil + cilantro

(poached

sesame seeds + kimchi + limes (for serving)

In a large bowl or gallon size ziplock bag, combine the soy sauce, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.

Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Let it get a nice caramelization on one side, then turn and let it caramelize another 2 minutes. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. Remove from the heat and stir in a handful of toasted sesame seeds.

Steak

In a food processor or blender, combine all the ingredients for the sauce along with 1/4 cup water. Process until smooth and creamy, adding more water, 1 tablespoon at a time, until your desired consistency is reached.

Spicy Peanut Sauce

Divide the rice or quinoa among bowls and top with equal amounts of steak. Toss the cabbage with the mango and a pinch of salt + pepper. Add the cabbage + mango to the bowls. Layer on the broccoli, avocado, basil and cilantro. Finish each bowl with an egg, chopped green onions, kimchi, toasted sesame seeds and a good drizzle of the spicy peanut sauce. Serve with more peanut sauce for drizzling. EAT!

Bowls

Cook this veg-packed steak dinner on the barbecue for a healthy dish that delivers all of your 5-a-day. You can also make it in the oven if you prefer

Brazilian-style beef with sweet potato salad

onion (about 175 grams), peeled and left whole

tsp rapeseed oil

lime,

tamarind paste

tsp cumin

tsp smoked paprika

can black beans

sweet potato,

red pepper, deseeded and chopped

courgette (about 200 grams), sliced

bay leaf (optional)

Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl.

Light the barbecue (or see tip, below, to cook in the oven). Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.

Put some more $$ back in your pocket by breaking down a whole beef tenderloin for some GUUUD steaks! Here&#39;s how to prep one.

Top 3 bbq steak recipes from across the web

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Korean Bulgogi BBQ Steak Bowls.

Brazilian-style beef with sweet pot...

How to prep a whole beef tenderloin

Top 3 bbq steak recipes from across the web

The most viewed bbq steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Bulgogi BBQ Steak Bowls.

Brazilian-style beef with sweet pot...

How to prep a whole beef tenderloin

The most viewed bbq steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine