This dish has been on my hit list for a long time, waiting until we got a barbecue. I have a couple of recipes from a few different sources but decided to adapt one I had found in Australian Good Taste. I made mine with topside, as I don’t know what sizzle steaks are ! Marinating and cooking quickly on the barbecue ensures that the meat is tender and flavoursome.
One of the tricks in the marinade is using a small amount of fresh nashi pear. Papaya and kiwi fruit are known to break down the enzymes in meat – and it seems nashi pear does the same. Steve Snow, celebrity chef from Fins Seafood recipe in Northern NSW marinates octopus in papaya skin or kiwi before chargrilling, which guarantees a tender result. Who woulda thought !?
Anyway to this beef recipe, I’ve obviously used ingredients to make it gluten-free. I served this with homemade pickled cucumber and Korean Kimchi. I would have also liked to serve with Ssamjang (chilli bean sauce) but I couldn’t find it in my local Asian store. I also substituted the white sugar with Coconut Palm Sugar as it is low GI and a much better flavour.
Authentically, I’ve served with butter lettuce, however iceberg is much easier to wrap and roll !!
Healthy, tasty … and low carb !
500g topside steak
1 tblspn Tamari or GF soy sauce
1 tblspn coconut palm sugar
2 cloves garlic, finely chopped
1 tblspn rice wine vinegar
1 nashi pear, cored and coarsely chopped
1 small red onion, coarsely chopped
1. Cut the beef into 3-4cm pieces. Place into a glass bowl and add soy, sugar, vinegar, garlic. Season with black pepper and cover with lid or plastic wrap and leave to marinate for around 3-4 hours.
2. Blend the nashi and onion together in a blender. Add the mix to the beef, add the sesame and stir through to combine. Leave on kitchen bench to marinate for 30 minutes, bringing beef to room temperature.
3. Heat your barbecue to high and cook the beef for 1-2minutes, turn over and cook for 1 more minute.
4. On a platter, place beef, butter lettuce, shallots, kimchi and Ssamjang or chilli sauce on the side if desired. Guests pick up a piece of lettuce, a slice of beef, a piece of kimchi and/or ssamjang sauce, wrapping and rolling their own little parcels.