Rump Steak with Charred Lettuce

This Rump Steak with Charred Lettuce is served with a white wine vinegar, yuzu, mushroom ketchup and soy sauce dressing. James has added a little kick in the form of aji paste which is made from fresh aji amarillo chillies!

Ingredients

2 x 200g rump steaks
2 x 200g sirloin steaks
4 tbsp koji
4 little gem lettuce, halved
1 tbsp vegetable oil
2 tbsp aji paste

Dressing

Splash of vegetable oil
15ml white wine vinegar
15ml yuzu
15ml mushroom ketchup
15ml soy sauce

To serve

2 tbsp aji paste
Small bunch of mint, chopped
Small bunch of coriander, chopped

Method

Print Recipe

Marinade the beef in koji for 8 hrs, then wash off and dry with a paper towel.
Whisk all the dressing ingredients together and finish off with half of the herbs.
Heat a BBQ until hot and the coals are white
Pop the steaks in the oven at 200°C for 5 mins, then put on theBBQ and cook for 2 mins on each side. At the same time, char the lettuce.
To serve, slice the beef, pop alongside the lettuce, spoon over the dressing, sprinkle over the herbs, and dot with aji.

Ingredients

2 x 200g rump steaks
2 x 200g sirloin steaks
4 tbsp koji
4 little gem lettuce, halved
1 tbsp vegetable oil
2 tbsp aji paste

Dressing

Splash of vegetable oil
15ml white wine vinegar
15ml yuzu
15ml mushroom ketchup
15ml soy sauce

To serve

2 tbsp aji paste
Small bunch of mint, chopped
Small bunch of coriander, chopped

Method

Marinade the beef in koji for 8 hrs, then wash off and dry with a paper towel.
Whisk all the dressing ingredients together and finish off with half of the herbs.
Heat a BBQ until hot and the coals are white
Pop the steaks in the oven at 200°C for 5 mins, then put on theBBQ and cook for 2 mins on each side. At the same time, char the lettuce.
To serve, slice the beef, pop alongside the lettuce, spoon over the dressing, sprinkle over the herbs, and dot with aji.