Teriyaki Steak with Wasabi Butter![]() ![]() ![]() ![]() ![]() |
Ingredients
For Asian salad (to serve)
|
Method |
Energy kJ (kcal) | 1879 (449) |
Protein (g) | 42.0 |
Fat (g) | 27.9 |
Saturated (g)
|
14.3 |
Carbohydrate (g) | 6.1 |
Sugars (g)
|
4.7 |
Sodium (mg) | 175 |
Iron (mg) | 5.5 |
Zinc (mg) | 7.7 |
Vitamin B12 (ug) | 3.1 |
Vitamin D (ug) | N/A |
Selenium (ug) | 10.1 |
Combine the butter, wasabi paste and chives and reserve. Preheat the grill or non-stick frypan (if using frypan, coat steaks in a little oil). Cook the steaks for 3-4 minutes on each side or until cooked to your liking. Cover loosely with foil and leave to rest for 5 minutes.
To prepare the Asian Salad, combine all salad ingredients in a bowl and toss well.
Place the steaks onto 4 warm plates and top each with ¼ of the wasabi butter. Serve with the Asian salad.
How to Cook the Perfect Steak