Korean Steak Frittes with Gochujang Grilled Butter

Steps

1. Preheat oven to 220°C. Prep butter. In a bowl, whisk all butter ingredients (except cling film/paper) together with a pinch of salt. Lay cling film/paper out on bench and place butter in a sausage shape in the centre. Roll butter tightly in cling film/paper to create a sausage shape. Place in freezer until end of recipe to firm up. Alternatively, leave butter in a bowl in the fridge and dollop on beef to serve.
2. Prep & cook kumara. Toss kumara on a lined oven tray with a drizzle of oil. Season and roast in oven for about 25 minutes, until tender and golden.
3. Prep slaw. In a bowl, combine all slaw ingredients together. Season to taste and set aside for serving.
4. Cook beef. When kumara has 10 minutes cook time remaining, heat a drizzle of oil in a fry-pan on high heat. Pat beef dry and season. Cook for about 3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered for 2-3 minutes.
5. Finish beef. Once kumara has cooked, remove from oven, keep warm and switch oven to high grill. Place beef on an oven tray. Remove butter from freezer, unwrap and slice about 1cm thick. Place 2 rounds of butter on each steak and grill in oven for 1-2 minutes, until butter has just melted. Watch while grilling to ensure butter doesn’t melt off.
6. Serve beef with kumara and slaw on the side.