11

Steak Plate from Papaya.
Knife from The Bay Tree.
Trout Glass from Montmartre
Store. Bowl from Jardan.
All other props stylist’s
own. Stockists p168.

Grilled steak with

gochujang butter

SERVES 6

Paul Lee from Korean fine food
purveyor Table 181 introduced
us to the idea of mixing butter
with gochujang, and whether
it’s served with rice or melted
over a steak, the flavour is
a revelation. Thanks Paul.
There’s enough butter here
for six to eight steaks, but it
pays to make a double batch
and slice o  discs as needed

• spoon the butter onto a
  piece of foil, roll it tightly,
  then keep it in the fridge
  as you would any butter.
  Add a green salad to turn
  this into more of a meal.

6 grass-fed Scotch fillet
steaks (about 150gm each)
Neutral oil, such as
grapeseed or olive oil,
for brushing
GOCHUJANG BUTTER
120 gm butter, softened
2 tbsp gochujang (see note)
1 small garlic clove, crushed
2 spring onions, thinly sliced

1 For gochujang butter,
stir ingredients in a bowl to
combine well and season to
taste with salt.
2 Heat a barbecue or char-grill
pan to high. Brush steaks with
oil, season to taste and cook,
turning once, until browned
and cooked to your liking
(3 minutes each side for
medium-rare). Rest for
5 minutes, then top with
butter to serve.
Note Gochujang (fermented
Korean chilli paste) is available
from Asian grocers. 

Quick meals

GOURMET TRAVELLER 71