Ingredients
- 1/4 cup gochujang (red chilli paste)
- 2 cloves garlic, crushed
- 1 tbsp ginger paste
- 2 tbsp soy sauce
- 3 tsp caster sugar
- 1 tsp sesame oil
- 6 Scotch fillet steaks, 2cm thick
Pineapple Kimchi
- 2 cups finely diced pineapple (approx 1/2 pineapple)
- 1/2 small red onion, finely diced
- 1/3 cup (75g) prepared kimchi, finely diced
- 3 tsp fish sauce
- 1 tsp caster sugar
- 2 green shallots, very finely sliced
- 1/4 tsp sesame oil
- 1 tbsp grapeseed oil
‘Slaw Salad
- 1/4 (350g) red cabbage, very finely shredded
- 1/2 cup coriander leaves
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt flakes
- 1 tbsp grapeseed oil
- 2 baby cos lettuce, washed and separated into cups
Recipe by: Janelle Holston
Serves: 6
Prep Time: 20 minutes, plus marinating time
Cooking Time: 6 minutes
Method
- Combine gochujang, garlic, ginger, soy sauce, sugar and sesame oil in a bowl and mix well; add steaks and marinate for 2 hours.
- Meanwhile for the Pineapple Kimchi, combine all the ingredients in a medium bowl. Set aside until ready to serve.
- For the ‘Slaw Salad, place cabbage and coriander in a medium bowl; pour over combined lime juice, rice vinegar, sugar, salt and oil; mix well.
- Preheat the BBQ or a char-grill pan over medium-high heat; add steaks and cook for around 3 minutes, then turn over. You can rotate the steaks to form a crossed pattern. Turn over and cook for a further 2–3 minutes, or until cooked to your liking.
- Rest steaks for 5 minutes, then cut across the grain into thin slices. Arrange the cooked steaks on a platter with the ‘slaw, Pineapple Kimchi and lettuce cups.
Recipe Notes
For super-tender steaks, cook to medium rare. Fresh tuna steaks would be a fine alternative to red meat.
These components can also be served with steamed rice. If you don’t have a barbecue, use a griddle plate on your induction or gas cooktop for a similar effect.
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