As is normally the case on a Sunday night, we regularly have the Owen’s girls (Cynthia & Lucy) come over and share in a culinary delight. Truth be told, they also bring the veg, dessert and wine so it really does make for a perfect symbiotic relationship!
Tonight, Roman ventured into the world of Korean cuisine with his take on Korean-style sirloin steak served with a punchy herb filled dipping sauce wrapped in a leaf of baby butterhead lettuce along with steamed basmati rice and grilled green beans and asparagus. YUM!
The sirloin preparation is the key for this dish. We purchased 3 x 250 g sirloin steaks from my buddies at The Butcher this morning. I tenderized the steaks by gently smacking them with a tenderizing hammer (wrapped in cling film) followed by one of the best natural tenderizers for beef I’ve ever come across. 100% fresh pineapple juice. You’ll need a juicer for this as store bought or canned juice just doesn’t have the same effect. The result is incredibly tender, literally melt in your mouth beef! So here’s how it all goes.
First, use about half a pineapple and juice it in your handy dandy juicer. Take the liquid gold and add it into a zip top bag along with your three sirloin steaks that have been gently tenderized. Let the beef sit in the pure pineapple juice for no more than 3o minutes otherwise the beef with start to break down quickly.
Here’s what I found online on the subject: “Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)” So there you go!
While the beef is tenderizing, it’s a good time to prepare your marinade…and that goes like this:
- 5 Tbsp freshly chopped green onions
- 2 Tbsp chopped garlic
- 1 Tbsp finely chopped old ginger
- 5 Tbsp light soy sauce
- 2 Tbsp roasted sesame seeds (careful not to burn them…)
- 1 Tbsp dark sesame oil
- 2 Tbsp granulated white sugar
- 2 Tbsp Rice Wine
- 2 Tbsp red chili flakes