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Teriyaki beef with potato salad
Teriyaki beef with potato salad
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Prep Time:
120 minutes
Cook Time:
18 minutes
Total Time:
138 minutes
Savor Japanese teriyaki beef with creamy potato salad.
Ingredients:
  • 86.63 gm soy sauce
  • 22.60 gm barbecue sauce
  • 61.88 gm red wine, optional
  • 32.00 gm brown sugar
  • 2cm piece ginger, peeled, grated
  • 4 scotch fillet steaks
  • 500g chat potatoes, washed, halved
  • 18.20 gm olive oil
  • 1 red onion, halved, thinly sliced
  • 63.13 gm cream
  • 39.60 gm mayonnaise
  • 20.00 ml basil leaves
  • Salad leaves, to serve
Instructions:
  • In a ceramic dish, blend together the sauces, wine, sugar, ginger, and garlic until the sugar dissolves. Add the steaks, coat them by turning, then cover and refrigerate for at least 2 hours.
  • In a saucepan, cover potatoes with cold water and bring to a high boil. Reduce heat to medium and simmer for 8 minutes until just tender. Drain and transfer to a large bowl.
  • Preheat the barbecue plate on high heat until sizzling hot, then adjust to medium heat. Grease the plate with oil and cook the onions for 5 minutes until soft. Add them to the potatoes. Grill the steaks for 5 minutes on each side for medium doneness, basting with marinade as you cook.
  • Mix together the cream, mayonnaise, mustard, basil, salt, and pepper. Fold the mixture into the potatoes. Serve alongside steaks and fresh salad greens.

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