Serves 4

1.Mix the sauce mix with 2-3 Tbsp water, and retain for brushing the steak.
2.Place the ingredients on the grill, at a fairly hot setting to allow for the colour to set. Gently brush the steak and lettuce with the sauce mix, allowing it to char and sizzle, this will bring extra barbecue flavor to the dish. Cook for 2-3 minutes on each side, taking care to watch for any pieces getting too dark.
3.Arrange the steak onto the plate, followed by the mushroom, then the lettuce and grilled bacon. Drizzle the plate with some of the left over grill sauce and serve hot.

Chef notes:This dish makes a great late breakfast/brunch. Especially if you have a big day coming up and needs lots of energy. I really like grilling lettuce, it stays surprisingly crunchy and adds a dimension to the dish. The hoisin sauce goes really well with the lettuce. I prefer to always brush my grilled food with the sauces. I find that grilling on an open charcoal grill can burn the sauce before the meat gets to cook. If you prefer a deeper charcoal flavor to you food, just the sauce onto the cooking meat half way through the cooking process.


4 minute steaks/thin sirloin steak, sliced into 1 cm thick
4 medium Portobello mushrooms, main stalk pulled out and dirt brushed off
1 ox heart tomato, thickly sliced (or 2 large vine tomatoes, halved)
6 slices smoked back bacon
1 baby gem lettuce, cut into quarters but make sure centre core is retained to hold leaves together
Sauce Mix:
4 Tbsp Lee Kum Kee Hoisin Sauce
4 tsp tomato ketchup
4 tsp French’s Yellow Mustard
1 Tbsp white wine
Freshly ground black pepper

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