Korean-Style Chargrilled Sirloin Banquet
with Aioli Corn & Crunchy Noodle Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Slaw Mix
1 packet
Garlic Paste
1
Red Apple
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1
Corn
300 g
Premium Sirloin Tip
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Sesame.)
1 packet
Ginger Paste
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Preheat BBQ on high heat. • In a medium bowl, combine a drizzle of olive oil, premium sirloin tip and a pinch of salt and pepper. • When the BBQ is hot, sear 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 high heat. Season 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.
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut corn cob in half. Grill corn on the BBQ, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate.
No BBQ? Place corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and slightly charred, 20-25 minutes.
• Thinly slice apple. • In a second medium bowl, combine a drizzle of olive oil, a pinch of salt and pepper and half the garlic aioli. • Add slaw mix, apple and crunchy fried noodles, tossing to coat.
• While the sirloin is resting, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook ginger paste until fragrant, 30 seconds. • Add the soy sauce, the honey and sesame seeds and simmer until slightly thickened, 1-2 minutes. Remove from the heat.
• Slice the chargrilled sirloin. Bring the sirloin, corn, crunchy noodle slaw and garlic rice to the table. • Pour the Korean-style glaze over the sirloin. • Drizzle the remaining garlic aioli over the corn to serve. Enjoy!
