Teriyaki Steak With Fennel Slaw
This recipe combines the bold flavors of marinated steak with a crunchy and vibrant carrot-fennel salad. The steaks are cooked to perfection and served with a sticky, savory sauce drizzled over the top. It's a delicious and satisfying dish that can be enjoyed for any occasion.
— Constant Cookbook
Ingredients
- 2 tbsp reduced-salt soy sauce
- 1 tbsp red wine vinegar
- 1 tsp clear honey
- 4 sirloin or rump steaks , trimmed of all visible fat, each about 125g
- 1 large carrot , coarsely grated
- 1 fennel bulb , halved and thinly sliced
- 1 red onion , halved and thinly sliced
- handful coriander leaves
- juice 1 lime
Instructions
- Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
- Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
- 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 add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
- Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 188 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 1.05 milligram of sodium
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