Australian Gourmet Traveller - (03)March 2019 (1)

160 ml (⅔ cup) soy sauce

110 gm (½ cup) brown

sugar

80 ml (⅓ cup) rice vinegar

4 spring onions, finely

chopped

1 tbsp minced garlic

1 tbsp sesame oil

1 tbsp finely grated

ginger

1 tsp gochujang (Korean

chilli paste) or to taste

4 (160gm each)

grass-fed Denver

steaks, butterflied

Asian-style slaw and

seasoned steamed

rice, to serve

1 Combine ingredients,

except steaks, in a

bowl, then add to a large

sealable bag. Add the

steaks to the bag and seal,

pressing out most of the

air. Place the bag in a bowl

and refrigerate overnight

to marinate.

2 Preheat a barbecue or

char-grill pan to medium-

high (250°C). Remove

steaks from marinade and

pat dry with paper towels.

Grill steaks, turning

occasionally, until cooked

to your liking (2-3 minutes

each side for medium).

Serve with Asian slaw

and seasoned rice.●

Korean-style grilled Denver steak

SERVES 4 // PREP TIME 20 MINS // COOK 10 MINS (PLUS MARINATING)

WHAT ARE THEY USED FOR?

The Denver cut is rated highly in Korean cooking and, as

such, tipping your hat to Korean barbecue techniques is

going to give you a win in the barbecue bragging stakes.

Denver steak

Primal cut: chuck

Denver steak is cut from a single muscle taken from the very

centre of the chuck underblade. Like chuck, it’s richly marbled

with a deep flavour, yet it has very little connective tissue, making

it remarkably tender. This unique tenderness means it doesn’t

require the same slow cooking time that other cuts from the

neck area do, so use it as you would other steak, grilling it over

high heat until medium-rare. The cut only gained traction

recently when butchers looked at seaming chuck differently to

better use the meat, rather than just mincing or dicing it for

braises. Order it from your butcher.

RICHARD GUNNER SAYS:

“Aussie cattle farmers have made huge strides in

beef quality in recent years and this has opened

up a wide range of additional cuts that can be

relied upon to deliver on the home barbecue.

A good Denver steak cooked over charcoal

should be on every steak-lover’s bucket list.”

40 GOURMET TRAVELLER

The explainer

WORDS & RECIPE RICHARD GUNNER. PHOTOGRAPHY WILL HORNER. STYLING LISA FEATHERBY. FOOD PREPARATION PETA DENT.