Teriyaki Steak With Wasabi Butter
4 x 200 g scotch fillet steaks, fat trimmed
4 tablespoons teriyaki marinade
2 cloves garlic, crushed
1 hot red chilli, finely chopped
50 g soft unsalted butter
2 teaspoons wasabi paste
1 tablespoon finely chopped chives
For Asian salad (to serve):
1 punnet baby beans, steamed
1 red onion, halved and thinly sliced
8 small radishes, thinly sliced
mixed salad leaves
- Combine the teriyaki marinade, garlic and chilli in a shallow dish. Add the steaks and coat with the marinade. Cover and place in the fridge 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 until cooked to your liking. Cover loosely with foil and leave to rest for 5 minutes.
- To prepate the Asian salad, combine all salad ingredients in a bowl and toss well.
- Place the steaks onto 4 warm plates and top each with 1/4 of the wasabi butter. Serve with the Asian salad.