Preparation time: 20 minutes
Cooking time: 8 minutes
- 4 x 200g sirloin steaks
- 4 tbsp bottled Teriyaki marinade
- 2 cloves garlic, crushed
- 1 red chilli, finely chopped
- 1 punnet baby beans, steamed
- 1 small red onion halved and thinly sliced
- 8 small radishes thinly sliced
- mixed salad leaves
- Wasabi butter
- 2 tsp wasabi paste
- 1 tbsp finely chopped chives
- 50 g soft unsalted butter
- Combine 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.
- To cook, remove 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.
- Cook on one side until the first sign of moisture appears, turning steaks once only. Test the steaks are cooked with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove 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.
- Place the steaks onto four plates and top each with a quarter of the Wasabi butter.
- Serve with the salad.
- To 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.