Beef Teriyaki Grilled Steak with Grilled Veg
Ingredients
2 Servings:
300 g Sirloin
1 broccoli
1 aubergine
2 spring onions
0.5 thumb sized piece ginger
THE MARINADE:
4.5 tbsp light soy sauce
4 tbsp mirin
4 tbsp sake
1 tbsp sugar
2 tbsp miso paste
Instructions
Step 1
Finely chop the ginger and finely slice the spring onion. Combine the rest of the marinade ingredients in a medium size bowl, mix well until the sugar dissolves. Slice the aubergine into 2cm slices. Trim and slice the broccoli florets with the stems.
Step 2
Marinade the vegetables, for 30 minutes. Heat 1-2 tablespoon vegetable oil to a high heat on a griddle pan, start by cooking the aubergine 3-4 minutes on each side, once it’s fully cooked set aside. Add a teaspoon of oil to the pan, once its hot cook the broccoli, 3 minutes on each side. While the vegetables are cooking dip the steak in the remaining marinade, let it sit until the aubergine and broccoli are fully cooked.
Step 3
Fill a griddle pan with a little vegetable oil and place on a high heat. Griddle the steak for 3-4 minutes, turning once in between, until well charred on both sides. Pour the remaining marinade and let it sit for 30-60 seconds. Take the steak out of the pan and let it rest for 2-3 minutes on a chopping board and slice diagonally. Reduce the teriyaki marinade for a further 2 minutes.
Step 4
Plate up the vegetables, arrange the strips of steak on top and finish off by pouring over the reduced sauce.
