Korean-style barbecued skirt steak with gochujang mayo

by Niamh Shields

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Ingredients

Fresh Meat

600g of beef skirt, (2 steaks)

Spices & Dried Herbs

5 tbsp of gochujang

Store Cupboard

Cooking Sauces

1 tbsp of Korean anchovy sauce, (or fish sauce if you can't source this)

Oils & Vinegars

1 tbsp of rice vinegar

Fruit & Vegetables

4 spring onions, white parts cut lengthways and green parts finely sliced

Salad & Fresh Herbs

1 handful of coriander