Crowd pleasing luxurious summer dish, perfect for sharing. Serve with a noodle salad
60ml soy sauce
60ml cooking sake
30ml mirin
2 tbsp caster sugar
4 x 150g beef fillet or rib eye
100 g watercress, washed
1/2 tsp chilli flakes (optional)
1 tbsp sesame seeds, toasted
Mix the soy sauce, sake, mirin and sugar in a bowl big enough for the steaks. Add the steaks and marinate for at least 15 minutes or up to an hour.
Heat a griddle pan or heavy based frying pan on a high heat. Remove the steaks from the marinade and pat dry. Pour the marinade into a small pan, bubble on a medium heat until reduced by a third, set aside and leave to cool while you cook and rest the steak.
Lightly brush each steak with vegetable oil and season with salt, place on the griddle pan and sear for 3-4 minutes on each side. Allow to rest for 10 minutes.
Cover a platter with watercress. Slice the steaks across the grain, arrange on the watercress, season with salt and pepper, sprinkle the chilli flakes and sesame seeds. Drizzle with reduced marinade and serve.
Ideal with:
Ingredients
- 60 ml soy sauce
- 60 ml sake
- 30 ml mirin
- 2 tbsp caster sugar
- 4 x 150 g beef fillet steaks
- 100 g watercress
- 1/2 tsp chilli flakes (optional)
- 1 tbsp sesame seeds toasted
Instructions
- Mix the soy sauce, sake, mirin and sugar in a bowl big enough for the steaks. Add the steaks and marinate for at least 15 minutes or up to an hour.
- Heat a griddle pan or heavy based frying pan on a high heat. Remove the steaks from the marinade and pat dry. Pour the marinade into a small pan, bubble on a medium heat until reduced by a third, set aside and leave to cool while you cook and rest the steak.
- Lightly brush each steak with vegetable oil and season with salt, place on the griddle pan and sear for 3-4 minutes on each side. Allow to rest for 10 minutes.
- Cover a platter with watercress. Slice the steaks across the grain, arrange on the watercress, season with salt and pepper, sprinkle the chilli flakes and sesame seeds. Drizzle with reduced marinade and serve.