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Teriyaki steak with Wasabi butter



Prep Time


Cook Time



4 x 200gsirloin steaks
4 tbspbottled Teriyaki marinade
2cloves garlic, crushed
1red chilli, finely chopped
1 punnetbaby beans, steamed
1small red onion halved and thinly sliced
8small radishes thinly sliced
mixed salad leaves
Wasabi butter
2 tspwasabi paste
1 tbspfinely chopped chives
50 gsoft unsalted butter


1Combine the teriyaki marinade, garlic and chilli in a shallow dish. Add the steaks and coat with the marinade. Cover and place in the refrigerator for 1 hour or overnight.
2To cook, take steaks form marinade. Pat dry with absorbent paper and brush them lightly with oil. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
3Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
4Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. Combine beans, onion, radish and salad leaves in a bowl and toss well.
5Place the steaks onto four plates and top each with a quarter of the Wasabi butter. Serve with the salad.
6To make the Wasabi butter: combine the butter, wasabi paste and chives, mix well.


Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the meat as it makes contact with the plate or grill.
NEVER pour raw marinade mixture over cooked meat. Any leftover marinade mixture must always be bought to boiling point and boiled for a few minutes before using to kill harmful bacteria.
Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

Recipe suggessions based on what you have in your fridge.

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