Bob Hart's Korean Steak

This is a very loose interpretation of a classical Korean dish called bulgogi which is traditionally made with a cut of beef – connecting tissues, actually – that is not readily available here. However, the stunning flavours of bulgogi can be replicated with thinly-sliced scotch fillet, an Asian marinade and a very hot grill.

Try this:

For four people, have you butcher cut four steaks from a firm, dark, dry-aged scotch fillet, each steak less than 1cm thick.

Make a marinade by whisking together half a cup of soy sauce, 3tbs sugar, 3 tbs rice wine, 2tbs sesame oil, 8 cloves garlic, thinly sliced, 6 finely chopped spring onions and a few grinds of black pepper. Place the steaks in a shallow dish, cover with the marinade, and cover with plastic wrap. Refrigerate for a couple of hours.

Heat, clean and oil a barbecue grill to maximum temperature and place steaks on the grill, searing for just a minute a side, covered. Transfer to a cutting board and rest for a couple of minutes. Slice into strips, across the grain.

Alongside the steak on the grill, cook a dozen peeled cloves of garlic on soaked skewers and a bunch (at least 8) of trimmed and washed spring onions. Remove these with the steaks.

To serve, wash and trim 8 leaves of cos lettuce and, in each leaf, place slices of beef, a grilled spring onion and a couple of sliced cloves of grilled garlic. Roll up the leaf and eat – with, if you have a Korean market nearby, some of that wonderful toasted sesame based dipping sauce they sell.