Teriyaki Steak with Fennel Slaw Recipe
Ingredients
| 2 tbsp reduced-salt soy sauce | ||
| Red wine vinegar | 1 Tablespoon | |
| Clear honey | 1 Teaspoon | |
| 4 sirloin or rump steaks, trimmed of all visible fat, each about 125 g/4 1/2 oz | ||
| 1 large carrot, coarsely grated | ||
| 1 fennel bulb, halved and thinly sliced | ||
| 1 red onion, halved and thinly sliced | ||
| Coriander leaves | 4 (FOR THE FENNEL SLAW) | |
| Juice 1 lime | ||
Directions
GETTING READY
1. Combining the soy, vinegar and honey.
2. Add the steaks to the marinade and turn to coat.
3. Marinate for 10-15 minutes.
4. Toss together the carrot, fennel, onion and coriander and chill until serving.
MAKING
5. In a griddle sear the steaks for a few minutes on each side, according to the thickness and as per the desired degree of doneness.
6. Remove the meat onto a platter and add pour in the remaining marinade to the pan.
7. Heat until it reduces a thick sticky sauce.
SERVING
8. Dressing the salad with the lime juice and pile onto plates.
9. Top with the steaks.
10. Spoon the sauce over the meat.
1. Combining the soy, vinegar and honey.
2. Add the steaks to the marinade and turn to coat.
3. Marinate for 10-15 minutes.
4. Toss together the carrot, fennel, onion and coriander and chill until serving.
MAKING
5. In a griddle sear the steaks for a few minutes on each side, according to the thickness and as per the desired degree of doneness.
6. Remove the meat onto a platter and add pour in the remaining marinade to the pan.
7. Heat until it reduces a thick sticky sauce.
SERVING
8. Dressing the salad with the lime juice and pile onto plates.
9. Top with the steaks.
10. Spoon the sauce over the meat.
Chef
