Sliced Teryaki Steak and Chargrilled Vegetables



In my quest to find the perfect steak, on the advice of a friend I decided to try  Costco Sirloin. My first two, cooked medium-rare for two-minutes each side in a white hot pan, weren’t bad, but they weren’t great, either – a bit on the mealy, dry side – so I thought I’d give my second batch a bit of assistance in the form of a marinade.

The results were amazing: the meat became more denser and very sweet, with an outer crust that was as crunchy as pork crackling. Utterly deliciously transformative. This is how to make a plain steak great.  Serve with chargrilled vegetables and egg-fried rice.

Serves 2

2 sirloin steaks
100ml teryaki marinade (I used Blue Dragon, but there are loads of other available)
3 garlic cloves, finely sliced
Golf ball-sized piece of fresh ginger, finely sliced
Salt and freshly ground black pepper, to taste
1 tbsp sunflower oil, for cooking




1. Mix the marinade ingredients together in a bowl and immerse the steaks in the liquid. Put in the fridge for 2 hours to let the flavours develop and to tenderise the beef.



2. Heat a griddle pan until it is very hot. Remove the steaks from the marinade and wipe off any excess. Oil the steaks with the sunflower oil and cook on the griddle. For medium-rare, cook for 2-3 mins each side.




3. Remove the steaks from the heat and set aside to rest for a few mins before carving into thick slices.




4. Serve with chargriled vegetables (I used mixed peppers and baby pak choy) and egg-fried rice.




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