So there really is nothing authentic about this dish, but it’s Asian influences are there front and centre. Bursting with punchy flavours, low in carbs, high in protein, and a really different take on steak night. We’ve made our own teriyaki sauce, which can be used as a flavouring in other dishes and certainly reused as a marinade a few times, although there’s really nothing wrong with using a shop bought version if time or inclination dictate. And of course you can use any cut of steak, although a thick cut sirloin seems to work really. To keep the fat content even lower, you can trim the steak, but do so after cooking to keep the full flavour.
Teriyaki Steak with Fennel Slaw and Sweet Potato Wedges
- 240 ml soy sauce reduced salt
- 240 ml mirin
- 100 ml rice wine vinegar or cider vinegar
- 3 tbsp maple syrup or clear honey
- 1 tbsp toasted sesame oil
- 20 g grated fresh ginger
- 10 g sesame seeds
- 4 large sirloin steaks
- 1 large carrot coarsely grated
- 1 large fennel bulb cut into quarters then thinly sliced
- 1 large red onion thinly sliced
- 1 lemon zest and juice
- 1 small bunch coriander roughly chopped including stalks
- 4 medium sweet potatoes
- 3 tbsp olive oil
- 3 stalks rosemary just the leaves
- salt and pepper
- vegetable oil low cal spray
- 1 small chilli finely chopped
- Mix together the soy sauce, mirin, vinegar, syrup, sesame oil, ginger and sesame seeds in a small saucepan, then simmer gently over a low heat for approx 10 minutes until slightly thickened. Allow to cool. Pack the steaks into a bowl, then cover with the sauce and combine well to cover them all over. Push the steaks right down into marinade and leave for 45 minutes.
- Combine the carrot, fennel, and red onion in a bowl, and then season well. Allow to stand for 30 minutes, then drain any liquid. Mix in the lemon zest and juice, the chilli and the roughly chopped coriander, and put aside whilst cooking the rest of the dish.
- Preheat the oven to 200C, fan 180C, gas mark 6. Wash the sweet potatoes thoroughly, then cut into large wedges. Small wedges cook too quickly and are likely to burn. Put them into a bowl with the olive oil, the rosemary leaves and a good seasoning of salt and pepper, then stir well to coat. Spread in a single layer on a baking sheet, and cook in the oven for 25 minutes, or until well browned and cooked through.
- Heat a large fry or saute pan over a high heat. Remove the steaks from the teriyaki marinade, quickly spray with the oil, then add to the hot pan. Turn down to a medium heat, so hot enough that the steaks sizzle but no more. The marinade will give plenty of colour and too high will burn the steaks. Cook to your preference, then remove from the pan and allow to rest for at least 5 minutes. It's a good idea to add water to the pan now and simmer for a few minutes, as the sauce will stick very easily.
- Divide the slaw between four plates to serve alongside the steaks. Finish with the potato wedges.