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Serves: 2
Oven Temp: 200°C / Gas Mark 6Method
- Place the marinade ingredients into a mixing jug and mix well until the sugar is dissolved. Put the steaks into a plastic food bag and pour the marinade on top. Fold and seal the bag in a way that the steaks are completely covered in marinade and leave in the fridge for around two hours.
- Heat a non stick frying pan, then remove the steaks from the marinade and seal for 1 minute on both sides, the sugar in the marinade will make them caramelised almost instantly.
- When the steaks are sealed place them onto a baking tray. Pour the remaining marinade into the frying pan and boil it for 2 minutes, then pour this sauce over the steaks and place in the hot oven for 8 minutes for medium, longer if you prefer them well done.
- While the steaks are cooking, blanch the green beans in boiling water for 1 minute, then run under cold water.
- Heat the oil in a clean frying pan and stir fry the garlic, chilli and green beans for 2 – 3 minutes, season with salt and pepper. Put the beans into a serving dish and keep warm until the steaks are ready.
- When the steaks are cooked, remove from the oven, cover with tinfoil and rest for 2 minutes.
- To serve arrange the beans on warm serving plates, top with the steaks and pour over the sauce.
Ingredients
- 2x 10 oz Northern Ireland Farm Quality Assured sirloin steaks
- French green beans
- 1 tsp Ground nut oil
- 1 Garlic clove crushed
- 1 Tiny pinch of dried chilli flakes
For the marinade:
- 100 mls Teriyaki sauce
- 1 Lage garlic clove crushed
- 25 g (1 inch) Piece of ginger peeled and finely grated
- A small pinch of dried chilli flakes
- 10 g (2 tsp) Palm sugar or brown sugar will do
- Juice of 1 lime - about 30mls
