Garlic prawns with puy lentils
Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves.
Teriyaki steak with fennel slaw
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp reduced-salt soy sauce
- 1 tbsp red wine vinegar
- 1 tsp clear honey
- 4 sirloin or rump steakstrimmed of all visible fat, each about 125g
For the fennel slaw
- 1 large carrotcoarsely grated
- 1 fennel bulbhalved and thinly sliced
- 1 red onionhalved and thinly sliced
- handful corianderleaves
- juice 1 lime
Nutrition: per serving
- kcal188
- fat5g
- saturates2g
- carbs7g
- sugars6g
- fibre2g
- protein29g
- salt1.05glow
Method
step 1
Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
step 2
Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
step 3
Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
step 4
Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.
