Month: September 2023

THE ULTIMATE RUMP STEAK SANDWICH

THE ULTIMATE RUMP STEAK SANDWICH

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Course Lunch, Main Dish, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 500 g rump steak
  • 1 in large red onion cuthalf and sliced
  • 2 tbsp olive oil
  • 1/2 cup beetroot relish
  • Ciabatta loaf sliced through the middle and quartered
  • 80 g baby rocket leaves
  • 2 tomatoes sliced
  • 4 slices of tasty cheese
  • Salt and cracked black pepper to taste

Instructions
 

  • Preheat a barbecue flat-plate or chargrill pan to hot. Brush steaks with 1 tbsp olive oil, season with salt and pepper and cook for 2 – 3 minutes per side or until cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
  • While steaks are resting decrease heat to medium and cook onion with remaining olive oil on one side of the barbecue flat-plate, stirring, for 5 to 6 minutes or until softened and lightly golden. Toast ciabatta on the other side of the barbecue until toasted.
  • Trim cooked steaks of any excess fat and slice steaks thinly against the grain.
  • Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.

Notes

Photo & Recipe Credit - Australian Beef
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Author Posted on Categories beef

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP

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Course Main Dish, Platter
Cuisine Asian, Modern Australian
Servings 8 Hot Dogs

Ingredients
  

FOR THE HOT DOGS

  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil

FOR THE SLAW

  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin

FOR THE KICKIN' KETCHUP

  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger

FOR THE KICKIN' MUSTARD

  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar

Instructions
 

FOR THE SLAW DRESSING

  • Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.

FOR THE SLAW

  • Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  • Thinly slice the purple & savoy cabbage, and place in a very large bowl
  • Peel & shred carrots, and add to bowl.
  • Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  • Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  • Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.

FOR THE KICKIN' KETCHUP

  • Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly

FOR THE KICKIN' MUSTARD

  • Combine all ingredients and mix thoroughly

TO GRILL AND ASSEMBLE

  • Heat up griddle pan or BBQ to medium heat
  • Score each hot dog 3-4 times on one side
  • Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  • If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  • Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
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