Teriyaki steak with fennel slaw

Name: Teriyaki steak with fennel slaw
Cook time: 20 min
Total time: 20 min
Ingredients: 2 tbsp reduced-salt dark soy sauce; 1 tbsp red wine vinegar; 1 tsp 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 thinely sliced; 1 red onion, halved and finely sliced; handful coriander leaves; juice 1 lime

4 steps

Cook:20min

If there's only two of you, halve the number of steaks and marinade, but make the full quantity of slaw and keep it for lunch the following day.

Updated at: Thu, 17 Aug 2023 11:35:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories295.1 kcal (15%)

Total Fat16.1 g (23%)

Carbs9.3 g (4%)

Sugars5.7 g (6%)

Protein27.1 g (54%)

Sodium235.8 mg (12%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspreduced-salt dark soy sauce

1 Tbspred wine vinegar

1 tspclear honey

4 x 125gsirloin steaks

or rump, trimmed of all visible fat

For the fennel slaw

1carrot

large, coarsely grated

1fennel bulb

halved and thinely sliced

1red onion

halved and finely sliced

coriander leaves

1lime

juice

Instructions

Step 1

Mix the soy, vinegar and honey in a dish, then add the steaks and leave to marinate for 10-15 minutes.

Step 2

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

Step 3

Remove the steaks from the marinade, reserving the marinade. Transfer the steaks to a hot griddle pan and cook for a few minutes 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 reserved marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.

Step 4

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