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Teriyaki Steak with Wasabi Butter





4 Australian beef steaks, 7 ounces each
     (sirloin, ribeye or tenderloin)
4 tablespoons teriyaki marinade
2 cloves garlic, crushed
1 hot red chili, finely chopped
3 tablespoons soft unsalted butter
2 teaspoons wasabi paste
1 tablespoon chives, finely chopped

Asian Salad Ingredients

1 red onion, halved and thinly sliced
1 punnet baby beans, steamed
8 small radishes, thinly sliced
mixed salad leaves


Combine the teriyaki marinade, garlic and chili in a shallow dish. Add the steaks and coat with the marinade. Cover and place in the refrigerator for 3-4 hours or overnight.

Combine the butter, wasabi paste and chives and reserve. Preheat the grill or non-stick frypan (if using frypan, coat steaks in a little oil).

Cook the steaks for 3-4 minutes on each side or to your liking. Cover loosely with foil and leave to rest for 5 minutes.

To prepare the Asian salad, combine all salad ingredients in a bowl and toss well.

Place the steaks onto 4 warm plates and top each with ¼ of the wasabi butter. Serve with the Asian salad.

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