Name: Teriyaki steak with fennel slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp reduced-salt soy sauce; 1 tbsp red wine vinegar; 1 tsp clear honey; 4 sirloin or rump steaks trimmed of all visible fat, each about 125g; 1 large carrot coarsely grated; 1 fennel bulb halved and thinly sliced; 1 red onion halved and thinly sliced; handful coriander leaves; juice 1 lime

2 tbsp reduced-salt soy sauce
1 tbsp red wine vinegar
1 tsp clear honey
4 sirloin or rump steaks
trimmed of all visible fat, each about 125g

For the fennel slaw

1 large carrot
coarsely grated
1 fennel bulb
halved and thinly sliced
1 red onion
halved and thinly sliced
handful coriander
leaves
juice 1 lime

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.