Teriyaki – Steaks
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sirloin steak (s) (entrecôte) boneless à 200 g
- 60 ml soy sauce
- 125 ml sauce (teriyaki)
- 2 tablespoon rice wine (mirin) or sweet sherry
- 2 tablespoon honey
- 2 clove (s) garlic, crushed
- 2 teaspoons ginger, freshly grated
- 4 spring onions, finely chopped
Print Recipe
Pin Recipe Instructions
- Remove excess fat and tendons from steaks.
- Mix the soy sauce with the teriyaki sauce, the mirin or sherry, honey, garlic and ginger in a bowl (not a metal bowl!).
- Place the steaks in it, well covered with liquid, cover and marinate in the refrigerator for at least 2 hours.
- Drain meat and save liquid.
- Place the steaks in a large cast iron pan and sear on each side for 2 minutes on the highest level.
- Bloody steaks are obtained after 1 minute of frying on each side.
- For well-cooked steaks, turn down to medium level.
- Medium steaks are ready after another 2-3 minutes on each side and well done after
- Fry 4-6 minutes on each side.
- Brush with marinade several times for the last few minutes.
- If desired, scoop 1 teaspoon of hot marinade over each steak, garnish with spring onions and serve immediately.
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