Steak with Teriyaki
Juicy sirloin steaks, rich teriyaki glaze, buttery wild mushrooms, and a touch of chestnut crunch! The perfect meal for two this New Year's Eve! James used produce from Turnbulls Northumbrian Food.
Ingredients
- 2 x 200g sirloin steaks
For the Teriyaki sauce:
- 100ml mirin
- 100ml sake
- 25ml soy
- 100g caster sugar
For the mushrooms
- 50g butter
- 300g wild mushrooms
To serve
- Sliced chestnuts
Method
- Heat a BBQ until hot and the coals have turned white. Pre-heat an oven to hot.
- For the Teriyaki, heat the mirin sugar and sake up in a pan bring to the boil reduce by ½ add the soy and reduce by ½ again, then take off the heat.
- Pop the steaks onto the BBQ and cook for 2 minutes, then flip over and cook for a further 2 minutes. Then place in the oven for 4 minutes. Remove from the oven, brush with the teriyaki sauce and allow rest.
- Sauté the mushrooms in butter for 2 to 3 minutes.
- To serve, slice the steak, place on a plate top with mushrooms and spoon over more of the teriyaki. Sprinkle over sliced chestnuts to finish.
Ingredients
- 2 x 200g sirloin steaks
For the Teriyaki sauce:
- 100ml mirin
- 100ml sake
- 25ml soy
- 100g caster sugar
For the mushrooms
- 50g butter
- 300g wild mushrooms
To serve
- Sliced chestnuts
Method
- Heat a BBQ until hot and the coals have turned white. Pre-heat an oven to hot.
- For the Teriyaki, heat the mirin sugar and sake up in a pan bring to the boil reduce by ½ add the soy and reduce by ½ again, then take off the heat.
- Pop the steaks onto the BBQ and cook for 2 minutes, then flip over and cook for a further 2 minutes. Then place in the oven for 4 minutes. Remove from the oven, brush with the teriyaki sauce and allow rest.
- Sauté the mushrooms in butter for 2 to 3 minutes.
- To serve, slice the steak, place on a plate top with mushrooms and spoon over more of the teriyaki. Sprinkle over sliced chestnuts to finish.
