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Teriyaki Steak with Wasabi Butter

 

Prep Time: 4 Hours 
Cook Time: 8 Minutes
Serves 4

 

Ingredients

4 Thomas Farms beef steaks, 7 ounces each
     (sirloin, ribeye or tenderloin)
4 tablespoons teriyaki marinade
2 cloves garlic, crushed
1 hot red chili, finely chopped
3 tablespoons soft unsalted butter
2 teaspoons wasabi paste
1 tablespoon chives, finely chopped

For the Salad:

1 red onion, halved and thinly sliced
1 punnet baby beans, steamed
8 small radishes, thinly sliced
mixed salad leaves


Instructions

1. Combine 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 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 to your liking. Cover loosely with foil and leave to rest for 5 minutes.

3. To prepare 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.

 

Dietary Substitutions

Keto:

  • Replace teriyaki marinade with 2 tablespoons of coconut aminos and 2 tablespoons of lime juice and 1 tablespoon of monkfruit syrup.

Paleo:

  • Replace teriyaki marinade with 2 tablespoons of coconut aminos and 2 tablespoons of lime juice and 1 tablespoon of maple syrup.
  • Substitute unsalted butter for coconut oil or EVOO.

Whole30:

  • Replace teriyaki marinade with 2 tablespoons of coconut aminos and 1 tablespoon of lime juice and 2 tablespoons of orange juice.
  • Substitute unsalted butter for coconut oil.

 

Recipe courtesy of True Aussie Beef & Lamb

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