Teriyaki steak with fennel slaw

Teriyaki steak with fennel slaw

Beef Recipes

Components

  • 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

Method

  • 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

Read More