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Teriyaki Steak with Wasabi
4 - Servings

1. 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.


2. Combine the wasabi paste and chives and reserve. Preheat the grill or non-stick frypan (if using frypan, coat steaks in a little oil).


3. 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.


4. To prepare the Asian salad, combine all salad ingredients in a bowl and toss well.


5. Place the steaks onto 4 warm plates and top each with ¼ of the wasabi paste. Serve with the Asian salad.


4 Organic beef steaks,

7 ounces each (sirloin, ribeye or tenderloin)

4 tablespoons teriyaki marinade

2 cloves garlic, crushed

1 hot red chili, finely chopped

2 teaspoons wasabi paste

1 tablespoon chives, finely chopped

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