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Bulgogi Rump Steak with Salsa Roja

Marinated rump steak with a traditional tomato-based Mexican sauce. What's not to love! Served with a simple mash to allow the flavours to stand out in the sauce.

Bulgogi Rump Steak with Salsa Roja – Recipe
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Steak

Salsa Roja

  • Coriander, chopped 30.0 g
  • Ground Paprika 25.0 g
  • Chilli paste 30.0 g

Preparation

  1. Steak

    • Combine kecap manis, garlic puree and 150g of KNORR Italiana Pronto Napoli GF. Pour over steak to marinate for at least 1 hour.
    • Heat a grill or pan over high heat until smoking. Cook the steak for 8–10 minutes or until done to your liking. Remove and rest.

  2. Salsa Roja

    • Place 500g of KNORR Italiana Pronto Napoli GF, chopped coriander, ground paprika and chilli paste into food processor. Blitz until smooth and set aside ready to serve.

  3. To Serve

    • Slice the steak and serve with a side of mash, topped with salsa roja.