Teriyaki steaks

Ingredients for 4 servings:

• 4 boneless rump steaks (entrecôte), 200 g each
• 60 ml soy sauce
• 125 ml teriyaki sauce
• 2 tbsp rice wine (Mirin) or sweet sherry
• 2 tbsp honey
• 2 garlic cloves, crushed
• 2 tsp ginger, freshly grated
• 4 spring onions, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Trim any excess fat and sinew from the steaks. Mix the soy sauce, teriyaki sauce, mirin or sherry, honey, garlic, and ginger in a bowl (not a metal bowl!). Add the steaks, covering them with liquid, and marinate in the refrigerator for at least 2 hours. Drain the meat and reserve the liquid. Place the steaks in a large cast-iron skillet and sear on high for 2 minutes on each side. Brush with marinade several times during the last few minutes. – Rare steaks are cooked after 1 minute on each side. – For well-done steaks, reduce the heat to medium; medium steaks are cooked after another 2-3 minutes on each side. Well-done steaks are cooked after 4-6 minutes on each side. If desired, ladle 1 teaspoon of hot marinade over each steak, garnish with spring onions, and serve immediately.