Teriyaki steak with fennel slaw

Name: Teriyaki steak with fennel slaw
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 2 Tbsps reduced-salt soy sauce; 1 Tbsp red wine vinegar; 1 teaspoon 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; 1 handful coriander leaves; 1 juice lime

Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Teriyaki steak with fennel slaw at home. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 520 calories, 48g of protein, and 32g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as an expensive main course for The Fourth Of July. If you have soy sauce, rump steaks, fennel bulb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.

Ingredients you will need

Vinegar

Steak

Honey

Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.

Ingredients you will need

Coriander

Carrot

Fennel

Onion

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.

Ingredients you will need

Marinade

Steak

Sauce

Meat

Equipment you will use

Frying Pan

Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.

Ingredients you will need

Lime Juice

Steak

Sauce

Meat

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

reduced-salt soy sauce 1Tbsp

red wine vinegar 1teaspoon

clear honey 4

sirloin or rump steaks, trimmed of all visible fat, each about 125g 1large

carrot, coarsely grated 1

fennel bulb, halved and thinly sliced 1

red onion, halved and thinly sliced 1handful

coriander leaves 1

juice lime

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.