Kohlrabi is a bulb-shaped vegetable with a crisp, crunchy texture. Turnips or celeriac will work in a pinch, but it’s worth the effort to find the real deal. Match with Cloudy Bay Pinot Noir.
Serves : 4
Fish sauce caramel dressing:
½ cup fish sauce
¼ cup brown sugar
2 blocks palm sugar
3 cloves garlic, sliced
2 cm piece ginger, sliced
1 dried red chilli
1 star anise
¼ cup lime juice
2 tsp sesame oil
¼ cup rice vinegar
2 Tbsp caster sugar
1 clove garlic, finely chopped
1 medium kohl rabi, peeled and julienned
4 handpicked Beef Sirloin Steaks
2 bok choy, thinly sliced
4 radishes, sliced thinly
1 pear or nashi, cut into thin slices
½ cup mixed Asian herbs – coriander, Thai basil, Vietnamese mint
1) Combine all ingredients except the lime juice and sesame oil in a small saucepan.
2) Bring to the boil over low heat, then simmer for 10 to 15 minutes until the mixture has thickened and is the consistency of runny honey.
3) Set aside to cool, then stir in the lime juice and sesame oil. Sieve to remove solids.
1) Combine rice vinegar, caster sugar and garlic in a small saucepan.
2) Bring to the boil over medium heat, stirring until sugar dissolves. Remove from the heat and allow to cool.
3) Place the julienned kohlrabi into a non-metallic bowl. Add the cooled vinegar mixture, stir to combine then set aside for 15 minutes.
1) Preheat a BBQ or ridged grill over medium high heat.
2) Rub steak with a little oil and season well with salt and pepper. Place the steaks on the grill and cook for 2 to 4 minutes on each side, depending on the thickness of the steak and the degree of doneness required.
3) Remove from the heat, cover loosely with foil, then allow to rest for 5 minutes. Before serving, slice steak thinly across the grain.
1) Combine the salad ingredients in a bowl and toss together.
2) Divide into 4 serving bowls then top each with some of the drained kohlrabi. Arrange the sliced beef on the salad then drizzle over some of the dressing.
Tip: Leftover dressing and pickled kohl rabi will keep up to 7 days in the fridge.