Here teriyaki sauce is used to marinate and baste the meat, to make it both tender and tasty.
- Preparation : 10 minutes
- Cooking : 10-20 minutes
- Pax : 4 person
INGREDIENTS
- 4x175 gm Rump steak. ( Trimmed of all fat mustard, to serve, optional)
For the marinade:
- 2.5 cm fresh root ginger (peeled and finely chopped)
- 2 nos garlic cloves, crushed
- 4 pieces spring onions (finely chopped)
- 25 gm soft brown sugar
- 125 ml soy sauce
- 125 ml sake or dry sherry
METHOD
Combine the marinade ingredients in large shallow dish and place the steaks in mixture. Set aside to marinate at room temperature for 2-3 hours.
heat the grill to high. Transfer the steak to the grill pan, reserving the marinade.
Brush the steak with the marinade.
Grill for 4-5 minutes. Removes the pan from the heat, turn the steak and brush
With a little more of marinade. Return to the heat and grill for a further 3-4 minutes for rare steaks. Increase the cooking time for medium and well done.
Meanwhile, bring the remaining marinade to the boil in a small pan and simmer
Gently while the steaks cook.
Slice the steaks, then arrange on heated serving dishes, pour over a little of the
Marinade and serve at once, with mustard, if wished.
