Teriyaki Steak on a Bed of Salad
Ingredients
- Ingredients
- 4 Ribeye Steaks (à 180 g)
- 10 Tbsps Teriyaki sauce
- 4 carrots
- 100 grams Radish
- 2 handfuls baby Chard leaf
- 2 Tbsps Fish sauce
- 2 Tbsps Rice wine
- 2 Tbsps bright soy sauce
- 1 pinch brown sugar
- 1 red chili pepper
- ½ tsp Coriander
- freshly ground peppers
- 2 Tbsps Peanut oil
Preparation steps
Rinse the steaks, pat dry and mix with 4-5 tablespoons of teriyaki sauce. Cover and refrigerate 1 hour.
Peel the carrots and finely shred. Rinse, trim and thinly slice the radishes. Rinse the chard leaves, shake dry, clean and pluck small. In a bowl, mix the fish sauce with the rice wine, soy sauce and sugar. Add the carrots, radishes and chard and toss to coat.
Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop. Grind the coriander seeds.
Heat the oil in a skillet and saute the chile for 2 minutes and remove with a slotted spoon. Lift the meat from the marinade, add to the pan and cook over low heat to the desired degree of doneness.
Arrange the salad on plates. Let the steaks rest briefly and slice and place on the salad. Mix the chile and the coriander with the rest of the teriyaki sauce and drizzle over the meat.
If desired, serve with pasta.
