A delicious Korean-inspired kimchi sauce to make your steak even more perfect! In collaboration with Rachel Phipps.
Spritz the steaks with oil and season both sides generously with salt and pepper.
Set aside while you prepare the barbecue for cooking or heat the griddle pan.
Blitz together the kimchi, mayonnaise, rice wine vinegar and sesame oil until smooth.
Cook the steaks as preferred.
Rest for 5 minutes before slicing and transferring to a pair of plates or a warmed serving platter.
Spoon over the sauce, scatter with a little extra kimchi and finish with a generous shower of chopped chives.
