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Japanese-style marinated steak
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4 x 250g sirloin steaks, each about 2.5cm thick
2 tbsp sunflower oil
6 tbsp mayonnaise
2 tsp wasabi paste powder
50ml mirin rice wine
1 tsp English mustard
2 tbsp caster sugar
2 tbsp saké (optional)
1 Make the marinade: combine the mirin, mustard, sugar and saké (if using) in a shallow dish. Add the steaks, cover and marinate in the fridge for 3-4 hours.
2. Bring the steaks to room temperature before cooking. Using kitchen paper, wipe the marinade from each steak and brush with the sunflower oil. Sear on a hot barbecue or griddle pan for 3 minutes on each side for rare. Rest for 5 minutes.
3. Combine the mayonnaise and wasabi. Serve with the steaks and a salad.
Your best bet is a smooth, peppery shiraz. Yalumba Organic Shiraz 2010, South Australia.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in June 2011.