MLA Teriyaki Steak with Wasabi Butter
- Prep time 4Hr
- Cook time 8Min
- Technique Grill, Sear
- Meat Beef
- Cut Tenderloin
- Serves 4
Looking for a way to prepare your Australian sustainable beef? Try this delectable Teriyaki Steak with Wasabi Butter.
Ingredients
- 4 Australian beef steaks, 7 ounces each (sirloin, ribeye or tenderloin)
- 4 tablespoons teriyaki marinade
- 2 cloves garlic, crushed
- 1 hot red chili, finely chopped
- 3 tablespoons soft unsalted butter
- 2 teaspoons wasabi paste
- 1 tablespoon chives, finely chopped
Asian Salad:
- 1 red onion, halved and thinly sliced
- 1 punnet baby beans, steamed
- 8 small radishes, thinly sliced
- mixed salad leaves
Method
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Combine the teriyaki marinade, garlic, and chili in a shallow dish. Add the steaks and coat with the marinade. Cover and place in the refrigerator for 3–4 hours or overnight.
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Combine the butter, wasabi paste, and chives; reserve.
-
Preheat the grill or non-stick frypan (if using a frypan, coat steaks in a little oil).
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Cook the steaks for 3–4 minutes on each side or to your liking. Cover loosely with foil and leave to rest for 5 minutes.
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To prepare the Asian salad, combine all salad ingredients in a bowl and toss well.
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Place the steaks onto 4 warm plates and top each with ¼ of the wasabi butter. Serve with the Asian salad.
Dietary Substitutions
Keto:
- Replace teriyaki marinade with 2 tablespoons of coconut aminos and 2 tablespoons of lime juice and 1 tablespoon of monkfruit syrup.
Paleo:
- Replace teriyaki marinade with 2 tablespoons of coconut aminos and 2 tablespoons of lime juice and 1 tablespoon of maple syrup.
- Substitute unsalted butter for coconut oil or EVOO.
Whole30:
- Replace teriyaki marinade with 2 tablespoons of coconut aminos and 1 tablespoon of lime juice and 2 tablespoons of orange juice.
- Substitute unsalted butter for coconut oil.
