MAN Magazine Summer 2019

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CELEBRATIONS

Photography: Alex Luck | Food stylist: Kat Mead

Based on the Korean dish

bulgogi, meaning ‘fire meat’, this

is one seriously succulent steak.

SERVES 4

TAKES 10-15mins, plus 2hrs marinating

INGREDIENTS:

4 rib-eye steaks

2tbsp soy sauce

2tbsp toasted sesame oil

1-2tbsp chilli paste

(optional)

3 cloves garlic, chopped

2cm fresh ginger, peeled

and chopped

1 bunch spring onions,

chopped

2tbsp maple syrup

2tbsp rice wine vinegar

½tsp ground black pepper

1. In a large jug, make up 1.2

litres vegetable stock using the

stock cube.

RIB-EYE

STEAK WITH

KOREAN

BBQ

MARINADE

2. Place all the remaining ingredients into a blender

and blitz together until relatively smooth. Pour the

marinade all over the steaks and make sure they are

all well coated.

3. Allow to marinate in the fridge for around 2hrs, or

you can leave them to marinate over night if you prefer.

4. Remove the steaks from the fridge 1hr before you

cook them to allow them to come to room temperature.

5. Place the steaks over direct heat on a hot BBQ and

cook for 2mins each side for medium rare. If you like

it medium, add an additional minute each side, and for

well-done cook for 5mins each side.

6. Remove from the heat and allow to rest for 5mins

TOP TIP: The cooking times are

the same if you make these in a hot

griddle pan on the hob.

sevenstarmedia.co.uk

94

MAN MAGAZINE SUMMER 2019

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