A delicious Japanese dish, Teriyaki I (terry-yahkee) should be served with fried rice and Bean Sprout Salad.
2 lb. fillet steak, cut into J-inch slices
1-inch piece root ginger, peeled and finely chopped
2 garlic cloves, crushed
4 spring onions , finely chopped
1 oz. soft brown sugar 8 fl. oz. soy sauce 4 fl. oz. sake or dry sherry
Fresh, young vegetables enhance the flavour of the veal in Tendron de Veau au Jardiniere. ‘U.
1 teaspoon salt
½ teaspoon black pepper
Combine the marinade ingredients in a large shallow dish and place the steak slices in the mixture. Set aside to mari-nate at room temperature for 2 hours.
Preheat the grill to high. With a slotted spoon, transfer the steak to the grill pan.
Using a pastry brush, brush the steak with the marinade and grill for 2 minutes. Remove the pan from the heat, turn the steak and brush with a little more of the marinade. Return the pan to the heat and grill for a further 2 minutes. These times are for rare steaks. Double the times for well-done steaks.
Remove the pan from the heat and transfer the steak to a warmed serving dish. Serve immediately.