Plantspired Steak Skewers with Strawberry Gochujang Glaze

Serving Size 12

Prep Time 15 mins

Cook Time 10 mins

Difficulty Medium

Ingredients

12- 8-inch bamboo skewers, soak in water

1 package Plantspired Steak

Neutral oil, to brush

Thai Basil

 

Strawberry gochujang glaze

1 cup ripe strawberries

½ cup gochujang

¼ cup rice wine vinegar

¼ cup honey

½ cup water

1 teaspoon sesame oil

 

Pickled shallots

4 large shallots, cut thick ¼ inch rings

1 teaspoon salt

½ cup rice wine vinegar

¼ cup water

¼ white sugar

1 tablespoon chili oil

1 teaspoon coriander seeds, crushed

Recipe By Chef Dale Talde

Preparation

  1. Strawberry gochujang glaze - In a sauce pot, add cut strawberries, gochujang, rice wine, honey, water, bring to a boil then drop to a simmer, cook for 4-5 minutes. Blend smooth and finish with sesame oil. Strain through a mesh sieve.
  2. Pickled shallots - add rice wine vinegar, coriander, sugar, salt, water to a pot and dissolve sugar and cool down, once cooled add chili oil, and pour oven shallots. Can be made a week in advance.
  3. To assemble skewer, stack 5-6 pieces of plantspired steak to a bamboo skewer. Brush glaze and then oil, and grill till it's warmed through and charred on the outside. Top with shallot rings and Thai basil.

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