Steak Asian

Barbecued rump with pimped-up black bean sauce

Name: Barbecued rump with pimped-up black bean sauce recipe
Yield: 4
Cuisine: /asian
Ingredients: 1/2 cup (125ml) black bean sauce (available from supermarkets); 1 tbs fermented chilli bean paste, such as doubanjiang (or gochujang or sriracha); 2 tsp brown sugar; 3cm knob of ginger, peeled then finely grated; 2 garlic cloves, crushed; 1/8 tsp ground white pepper; 2 × 400g beef rump steaks; 2 bunches broccolini, woody ends trimmed; 1 bunch spring onions (white part only), cut into 10cm lengths; 3 tsp sesame oil; 1/4 tsp sea salt; 1 tbs sesame seeds

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by Matt Preston

delicious. senior editor

Apr 07, 2020

“By enlisting the barbecue for the rump steak, I feel we’ve taken beef and black bean even deeper into the Australian psyche, with the saltiness of the black bean sauce making the perfect marinade," says Matt Preston. This recipe is from Yummy, Easy, Quick: Around the World by Matt Preston with photography by Mark Roper (published by Plum, RRP $39.99).

1/2 cup (125ml) black bean sauce (available from supermarkets)
1 tbs fermented chilli bean paste, such as doubanjiang (or gochujang or sriracha)
2 tsp brown sugar
3cm knob of ginger, peeled then finely grated
2 garlic cloves, crushed
1/8 tsp ground white pepper
2 × 400g beef rump steaks
2 bunches broccolini, woody ends trimmed
1 bunch spring onions (white part only), cut into 10cm lengths
3 tsp sesame oil
1/4 tsp sea salt
1 tbs sesame seeds

Method

1.

Place the black bean sauce, chilli bean paste, sugar, ginger, garlic and pepper in a large glass or ceramic bowl and stir to combine. Remove 1⁄4 cup (60ml) of the sauce and reserve.
2.

Add the steaks to the bowl and toss until well coated. Cover and set aside to marinate for 10 minutes; this also allows time for your steaks to come to room temperature.
3.

Place the broccolini and spring onion in a bowl, drizzle with 2 tsp of the sesame oil, season with salt and toss to coat.
4.

Heat a barbecue grill or chargrill pan over medium-high heat. Grill the steaks for about 4 minutes each side for medium. You’ll need to check the steaks while they cook – the cooking time will depend on the thickness of the steaks, their core temperature when they hit the barbecue and the heat of the grill.
5.

It’s done! Huge pat on the back for correctly cooking the steak, given the dizzying world of variables. Transfer to a plate and set aside, uncovered, to rest for 5 minutes.
6.

While the steaks rest, grill the broccolini and spring onion mixture for 2 minutes or until lightly charred and cooked to your liking. Transfer to a bowl. Sprinkle with sesame seeds, drizzle with the remaining sesame oil and toss to coat.
7.

Cut the steaks into 2cm-thick slices and serve with the charred broccolini and spring onion, and reserved black bean sauce drizzled over the steak.