Sirloin steak is one of those ingredients where you just don't want to faff about with it too much. There's a reason why most restaurants serve it - and most recipes tell you to cook it - as simply as possible: it is melt-in-the-mouth delicious. As long as you don't mess around too much, you can't really go too far wrong. Which boded (bade?) well because this dish looked mental.
It is another of those "book exclusives", that collection of recipes deemed unfit for the TV show but dressed up as being a special bonus for anyone who decided to fork out for the book. And this really did look "special" but not in a good way. It looks a bit like a steak salad where all the components are kept separate in an OCD kind of way. And then there's the rice: I've never been to Korea so I couldn't claim to know how Korean fried rice should be served but a bowl of warmed through instant rice, with two fried eggs dumped on top is probably not it.
Anyway, it was simple to cook and to be honest, with the exception of the mushrooms, it actually looked quite appealing once it had been plated up - although this was mainly down to the pink, blushing juiciness of the steak, which I couldn't wait to get stuck into. We mixed it all up (perhaps taking the book's instructions to mix everything together like a giant salad a little too lierally) and were actually quite pleasantly surprised. The steak is, unsurprisingly, delicious, with it's salty, garlicky without being overpowering marinade. The rice was a little dry, but the runny egg yolk goes some way to helping that issue. The cucumber pickle was a surprise hit - crunchy and refreshing but with a bit of an edge.
Lolz gave the dish 8/10. Difficulty rating 2/10.
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