Teriyaki-steak-and-green-salad

Teriyaki steak with kale salad and cumin vinaigrette

Give your classic steak an Asian kick

By , 08 June 2016

(3 votes)

Teriyaki steak with kale salad and cumin vinaigrette
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 369g serving contains
  • Energy

    2255KJ

    539KCAL

    27%
  • Fat

    24.7g

    high

    35%
  • Saturates

    5.5g

    low

    28%
  • Sugars

    17.3g

    low

    19%
  • Salt

    2.60g

    high

    43%
of your reference intake.
Typical energy values per 100g: 611kJ/146kcal.
Ingredients
  • 100ml sake or rice wine vinegar
  • 100ml dark soy sauce
  • 50g caster sugar
  • 4 x 227g Asda Butcher’s Selection Sirloin Steaks
  • 100g kale, shredded
  • 200g radish, topped and tailed and thinly sliced
  • 1 red onion, peeled and thinly sliced
  • 2 little gem lettuce, cut into quarters
  • 2tsp cumin seeds, toasted
  • 4tsp white wine vinegar
  • 4tbsp Extra Special rapeseed oil plus extra for oiling steaks
  • cracked black pepper to season
  • 1 tbsp dijon mustard
Method
  • Mix the sake, dark soy sauce and sugar together.

  • Put the steaks in to a ziplock bag with a third of the sauce. Seal the bag and leave to marinate in the fridge for at least 20 mins.

  • Put the remaining sake, dark soy sauce and sugar into a pan. Bring to the boil and cook until reduced by half. Leave to cool.

  • Place the kale, radish, onion and lettuce into a large salad bowl.

  • Put the cumin seeds, vinegar, mustard and oil into a jam jar and season, shake well.

  • Put the steaks on a hot barbecue or grill and brush with more sauce. Cook for 2 mins on each side, leave to rest for a couple of minutes before serving with any leftover sauce and the dressed salad.