Spice up your weekend eating with zesty barbecue beef wraps, cooked in the great outdoors or on the stove. It's a little play on bo ssam, a Korean dish served in a lettuce leaf. You could buy some kimchi to serve on the side or make your own. I also like it with roasted garlic. Make these wraps using any meat or seafood you like; it's so much fun eating with your hands and I love all the textures.
500g of beef sirloin, cut into 2cm thick steaks
1 nashi pear, peeled and grated
3½ tbsp dark brown sugar
3 tbsp soy sauce (gluten-free if required)
2½ tbsp toasted sesame oil
3 cloves garlic, grated or finely chopped
2 tsp grated fresh ginger
freshly ground black pepper
2 green oak lettuce leaves, washed and dried
steamed white rice
2 spring onions, shredded
½ bunch coriander
Sriracha sauce (check gluten-free if required or use alternate chilli sauce)
1. In a bowl, stir together the Nashi, sugar, soy sauce, sesame oil, garlic, ginger, salt and pepper to taste and stir until the sugar has dissolved. Add the beef, coating in the marinade and then cover and allow to marinate in the fridge for at least 2 hours.
2. Preheat charcoal grill over medium-high heat until very hot. Brush grills with vegetable oil.
3. Remove steaks from marinade, wipe and place on the grill. Cook on each one side for about 5 minutes. Should be medium rare, then remove and hold in a warm place for 10 minutes to rest.
4. Slice the steaks on a cutting board. Pile on a big plate with the lettuce leaves, shredded onion and serve with a bowl of rice and Sriracha sauce. Place meat in a lettuce cup, add rice, spring onions and coriander, drizzle with sauce, wrap and eat.