260g jar of Kimchi or fermented cabbage (can use sauerkraut)
1kg large potatoes, boiled, roughly chopped
1 red onion, cut into wedges
20 g of sesame seeds
4 beef rump steaks (or could do schnitzel steak to match 15 mins – au rump are thin)
1 bottle 400mL F, Whitlock and Sons Korean BBQ marinade
Salad leaves, to serve
Get down to business:
Heat reserved oil in a large frying an over medium-high heat. Add potato, ½ kimchi/cabbage and onion. Cook, turning, for 5 to 6 minutes or until browned all over. Add in remaining Kimchi/cabbage Cook, tossing for a further 2 minutes or until heated through.
Meanwhile, marinate steaks in Korean marinade for 15 mins. Heat a chargrill pan or barbecue grill on high heat. Cook for 3 minutes each side for medium, or until cooked to your liking but using all marinade to brush over all the steaks. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Add sesame seeds to potato mixture. Toss to combine. Serve steak with kimchi potato salad, and salad leaves.