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Teriyaki steak with fennel slaw

Teriyaki steak with fennel slaw


  • 2 tbsp reduced-salt soy sauce
  • 1 tablespoon red white wine vinegar
  • 1 tsp clear honey
  • 4 sirloin or rump steaks, cut of all noticeable fat, each about 125 g

For the fennel slaw

  • 1 large carrot, coarsely grated
  • 1 fennel bulb, halved and thinly sliced
  • 1 red onion, halved and very finely sliced
  • handful coriander leaves
  • juice 1 lime


  • ACTION 1

    Mix the soy, vinegar and honey, include the steaks, then marinate for 10-15 minutes.

  • ACTION 2

    Toss together the carrot, fennel, onion and coriander, then chill until all set to serve.

  • ACTION 3

    Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then include the remaining marinade to the pan. Bubble the marinade until it minimizes a little to make a sticky sauce.

  • STEP 4

    Gown the salad with the lime juice, then stack onto plates and serve with the steaks. Spoon the sauce over the meat.

Dish from Good Food publication, July 2009

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