Bulgogi Rump Steak with Salsa Roja

Name: Bulgogi Rump Steak with Salsa Roja
Yield: 10
Ingredients: 1.8kg Rump steak (in 180g portions); 500.0ml Kecap manis; 35.0g Garlic puree; 650.0g KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 30.0g Coriander, chopped; 25.0g Ground Paprika; 30.0g Chilli paste

Bulgogi Rump Steak with Salsa Roja – Recipe

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.

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Steak

Rump steak (in 180g portions) 1.8 kg
Kecap manis 500.0 ml
Garlic puree 35.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 650.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Unilever Food Solutions

Free Sample

Salsa Roja

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

Other Asian

Steaks

Main Meals

Casual Dining

Beef

Share plates

Australian

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.

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Preparation

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.
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.
To Serve
- Slice the steak and serve with a side of mash, topped with salsa roja.