Serves 4

Ingredients

• 2 x 250g sirloin steaks, 1 1/4 in thick
• Sunflower oil
• 6 garlic cloves, peeled and thinly sliced
• 2 tbsp chives, finely chopped
• 1 tsp toasted white sesame seeds

For the sauce

• 100g brown miso
• 75g tobanjan chilli bean sauce
• 25ml lemon juice
• 25g honey or 1 tbsp granulated sugar
• 3 garlic cloves, crushed
• 25ml toasted sesame oil
• 100ml sunflower oil
• 2–4 tbsp water, to taste

Method

1. First, prepare the sauce. Whisk all the ingredients except the water in a bowl until well combined and smooth. It will be slightly too thick, so add a couple of tablespoons of water and mix again (the desired consistency is of runny double cream). Add water, a tablespoon at a time, if necessary and check the seasoning. It should taste savoury and spicy with a gentle tartness. If it’s too salty, add more honey, sugar or sesame oil. Just before thinning it out, place about a third into a clean bowl, add the steaks and coat them thoroughly. Place them in a sealed container and marinate them in the fridge for 2–8 hours.
2. Heat the sunflower oil in a small pan and fry the garlic slices for 2–3 minutes until lightly coloured. Don’t overcook these or they will turn bitter, so keep an eye on them as they fry. Transfer to a plate lined with kitchen paper and the garlic chips will crisp up as they dry.
3. Take the steaks out of the fridge an hour or so prior to cooking. Heat a couple of tablespoons of sunflower oil in a non-stick frying pan until searingly hot, add the steaks and cook for 2–3 minutes on each side (for medium-rare). Take one steak out of the pan and slice it through its thickest part to check for doneness.
4. Using the sharpest knife you have, slice the meat very thinly, like ham if you are able. Place the slices in a row, drizzle some of the miso, tobanjan chilli and garlic sauce over them, and top with the chives, garlic chips and toasted white sesame seeds. Serve immediately.