Korean-style Barbecue Steak with Spicy Slaw Recipe

Ingredients
1 lemon, juiced
1 nashi pear
45g (1/4 cup, lightly packed) brown sugar
60ml (1/4 cup) soy sauce
1 green shallot, finely chopped
2 tablespoons mirin
1 tablespoon sesame oil
6 (about 200g each) beef scotch fillet steaks
60ml (1/4 cup) rice wine vinegar
60ml (1/4 cup) honey
1/2 teaspoon dried chilli flakes
60ml (1/4 cup) sesame oil, extra
1 small (about 700g) wombok (Chinese cabbage), shredded
1 cup fresh mint leaves, chopped

Method

Step 1. Fill a bowl with cold water and add the lemon juice. Remove 1 cheek from the nashi and reserve. Cut the remaining nashi into matchsticks and place in the lemon water to stop them browning.

Step 2. Peel and coarsely grate the reserved nashi. Place in a bowl along with sugar, soy sauce, shallot, mirin, garlic and sesame oil, and whisk to combine. Add the steaks and turn to coat. Set aside for 15 minutes to marinate

Step 3. To make salad dressing, whisk the vinegar, honey, chilli flakes and extra sesame oil in a bowl until combined. Drain nashi matchsticks and place in a bowl along with the wombok and mint. Stir to combine.

Step 4. Preheat a barbecue or chargrill on high. Drain the steaks, reserving the marinade. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.

Step 5. Meanwhile, bring the reserved marinade to the boil in a small saucepan over medium-high heat. Simmer for 2-3 minutes or until reduced slightly. Cool slightly.

Step 6. Pour the salad dressing over the wombok salad and toss to combine. Slice steaks and divide among plates. Drizzle with reserved marinade and serve with the spicy slaw.