Thick sirloin from the Big Green Egg

Name: Thick sirloin from the Big Green Egg
Ingredients: thick sirloin/rump; 3 units.eetlepel Soy sauce; 3 units.eetlepel Gochujang paste; 3 units.eetlepel Saké; 3 units.eetlepel Brown sugar; 3 units.eetlepel Mirin; 2 units.eetlepel Sesame oil; 1 units.eetlepel Fresh ginger; 3 Garlic cloves; 0.5 nashi pear (peeled); shiso leaf

Rump with spicy Korean marinade. Recipe by BBQ specialist Leonard Elenbaas. This rump comes from grain-fed heifer from Europe.

Setting Big Green Egg:
cast iron grill grate, 180 to 200°C

Ingredients

thick sirloin/rump

3units.eetlepelSoy sauce

3units.eetlepelGochujang paste

3units.eetlepelSaké

3units.eetlepelBrown sugar

3units.eetlepelMirin

2units.eetlepelSesame oil

1units.eetlepelFresh ginger

3Garlic cloves

0.5nashi pear (peeled)

shiso leaf

Preparation

Cut the sirloin into slices of about 5 to 8 mm.
Blend all ingredients - except the shiso leaf - with a hand blender or blender until smooth.
Marinate the meat for at least 12 hours in the refrigerator.
Briefly grill the meat on both sides on a hot grill and serve with shiso leaf.

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