Spicy Westholme wagyu rump steak rice bowls

Spicy Westholme Wagyu Rump Steak

RICE BOWLS

The beauty of a bowl like this lies in its versatility. With the full-flavoured rump (also called top sirloin) steaks taking centre stage, you can play around with the accompaniments, using whatever you have to hand. 

Think about a mix of textures and flavour profiles. Contrast soft with crunchy, cooling with spicy and always add a pickle or ferment to amp up the flavour.  

SERVES 4

INGREDIENTS

Rice bowls

4 Westholme wagyu rump / top sirloin steaks (about 200g / 7 oz each), at room temperature
2 cups brown rice-quinoa mixture or brown rice
2 eggs
2 tsp gochujang or other chilli paste or sauce *
sea salt, to taste
1 tbsp vegetable oil, plus extra for drizzling
1 tbsp sesame oil
1 tbsp rice vinegar or white vinegar
1 tbsp soy sauce
2 tsp finely grated ginger
1 garlic clove, crushed 

Quick-pickled shiitake mushrooms 

½ cup rice vinegar
1 tbsp caster sugar
8 fresh shiitake mushrooms, thickly sliced 

To serve

butter lettuce leaves
cucumber, thinly sliced
radish, thinly sliced
kimchi (store-bought is fine)
shallots (spring onion), thinly sliced
sesame seeds 

METHOD

Rice bowls

1. Cook rice-quinoa mixture in a saucepan of boiling salted water for 25-30 minutes until tender. Drain well and keep warm.
2. Meanwhile, make the pickled shiitake mushrooms. Bring vinegar, sugar and ¼ cup water to the boil, remove from heat, add mushrooms and set aside to pickle while you prepare the rest of the dish.
3. Bring a pot of water to the boil and place the eggs in to boil. Cook for 6½ minutes, drain, then peel under cold running water and set aside. Leave whole and slice in half just before serving.
4. Preheat a char-grill or barbecue to medium-high heat. Brush steaks with gochujang, season to taste with sea salt and drizzle with a little vegetable oil on both sides. Grill for 1-2 minutes until the steak moves easily from the grill, then cooking for a further 5-6 minutes, turning steaks every couple of minutes. This will cook the steaks medium-rare. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes.
5. Whisk vegetable oil, sesame oil, vinegar, soy sauce, ginger and garlic in a bowl to combine.
6. To serve, divide quinoa-rice mixture among serving bowls, top with butter lettuce, cucumber, radish and kimchi. Thinly slice the steaks across the grain, arrange on each bowl, top with half an egg and pickled shiitake mushrooms. Finish by drizzling with a little sesame oil dressing, and scatter with shallots (spring onions) and sesame seeds before serving. 

Notes

As the rump is a working muscle, cuts from this area are a little chewier, but the pay-off comes in depth of flavour. Medium-rare or medium cooking is best – too rare and the meat is too chewy. 
Having the steak at room temperature allows even cooking.
Gochujang is a Korean fermented chilli paste. 
Turning the steaks several times while char-grilling (rather than a single turn), ensures even cooking without scorching, especially when the meat has been brushed with a marinade, as we’ve done here. 
We’ve opted for four thinner steaks for quicker cooking, but you could also choose two thicker steaks to serve among four people, if you prefer. 

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