By Jules Mercer
This juicy teriyaki steak is rich with flavour, and so simple to make, it’s sure to impress any dinner guest!
Pair this teriyaki steak with your favourite wine for a real winning dish. As well as being a great, easy go-to for a dinner party it's also great for parties because you can slice the steak up into slices and serve as canapés.
As the name would suggest, the rib-eye steak is cut from the rib section of beef. This cut of steak is very juicer, tender and is a great price for the cut, so it’s perfect for entertaining. This fuss-free recipe is so simple to whip up and yet your guests will feel like they’re in a restaurant
Our soy butter glazed steak is a fuss-free recipe to try if you’re entertaining as it’s super quick to make but feels special and indulgent. While the teriyaki steak glaze is a delicious sweet and salty coating. This sticky sauce gives the steak an extra punch of lovely Asian flavours, which goes really well when served up with a pile of garlicky greens. This recipe is also perfect in the summer months, as it’s amazing idea for a BBQ.
Our teriyaki steak and garlic greens only take 30 minutes to rustle up, even quicker if you prefer your steak on the rare side! Our teriyaki glazed steak is packed with flavour and being so quick, we think you’ll prefer this recipe to dining out.
Looking for more exciting steak recipes to enjoy at home?Steak frites with green olive pesto is a classic recipe that we love - perfect for any occasion. Whereas something more original like this recipe for steak and blue cheese salad is an exciting option for lunch.
- In a large frying pan over a medium heat heat 2 tbsp oil, cook the potatoes 20 mins, turning half way through, transfer to a baking tray and keep warm in the oven while you prepare the rest.
- Increase the frying pan to a high heat, add 1 tbsp oil. Generously season both sides of the steak with salt and pepper, then place the steak in the pan cook for 1 min on each side. Liberally brush the steak with the teriyaki sauce and continue cooking to your preferred doneness - rare (2-3 mins), medium (4 mins) and well done (5-6 mins). Remove the steak from the heat, cover with foil and to rest for 10-15 mins. Deglaze the pan with 100ml water to make a sauce, bring to the boil and simmer for 1 min.
- Meanwhile prepare your greens heat the oil a large pan over a medium heat. Cook the garlic in the oil for about a minute, or until golden, add the shallot and heat for another minute, add the kale or chard and cook until just tender, then add the spinach seasons, and cook until just wilted. Serve with the rested, sliced, top with any sauce and sesame seeds.
- 3tbsp olive oil
- 4 Maris Piper potatoes, sliced
- 2 thick-cut ribeye steak
- 50ml teriyaki
- 6 cloves garlic, minced
- 2 large shallots, minced
- 200g bunch kale or chard
- 200g large leaf spinach
- 2tbsp sesame seeds
Top Tip for making Teriyaki steak and garlic greens
To test how well cooked your steak is press the steak gently with tongs. The firmer, the more well done. The softer, the rarer the steak will be
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