Korean-Style Chargrilled Sirloin

While the rice is cooking, bring the remaining butter to room temperature. Cut the corn cob in half. Thinly slice the apple. In a small bowl, combine the sriracha sauce and mayonnaise. In a medium bowl, combine a drizzle of olive oil, a pinch of salt and pepper and 1/2 the sriracha mayo. Just before serving, add the slaw mix, apple and crunchy fried noodles, tossing to coat.

TIP: Tossing the slaw just before serving will keep the noodles crisp.

Add a drizzle of olive oil to a medium bowl. Add the premium sirloin tip. Season with salt and pepper and turn to coat. When the BBQ is hot, sear the sirloin until browned all over, 1 minute on all sides, then grill for 4-7 minutes on each side for medium, or until cooked to your liking. Transfer to a plate to rest for 5-10 minutes.

No BBQ? Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a high heat. Season the sirloin all over and add to hot pan. Sear until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 17-22 minutes for medium, or until cooked to your liking. Remove from oven and cover with foil to rest for 10 minutes.

While the sirloin is grilling, grill the corn, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate, then spread with the remaining butter.

No BBQ? Bring a medium saucepan of water to the boil. Cook the corn in the boiling water until tender and bright yellow, 5 minutes. Drain, then transfer to a plate and spread with remaining butter. Cover to keep warm.

In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Add the ginger paste and cook until fragrant, 30 seconds. Add the soy sauce, honey, sesame seeds and any sirloin resting juices and simmer, until slightly thickened, 1-2 minutes. Remove from the heat.