I N G R E D I E N T S
4 x 150g oyster blade steaks
1/4 cup soy sauce
2 tbsp honey
2 tsp grated ginger
2 garlic cloves, grated
1 tsp sesame oil
T O S E R V E
2 bunches Asian greens, steamed, sautéed, or grilled
Steamed rice
Toasted sesame seeds, optional
M E T H O D
Combine soy sauce, honey, ginger, garlic, and oil in a large ceramic dish or zip-top bag. Add steaks and turn to coat with marinade. Allow meat to marinate for 20 minutes, as it comes to room temperature.
Preheat BBQ or a heavy-based skillet to medium-high. Drain excess marinade from steaks and cook for 2 - 4 minutes per side, or until cooked to your liking.
Transfer cooked steaks to a clean plate, cover loosely with foil and rest for 5 minutes.
Serve steaks and resting juices with steamed rice, greens, and sesame seeds.
Combine soy sauce, honey, ginger, garlic, and oil in a large ceramic dish or zip-top bag. Add steaks and turn to coat with marinade. Allow meat to marinate for 20 minutes, as it comes to room temperature.
Preheat BBQ or a heavy-based skillet to medium-high. Drain excess marinade from steaks and cook for 2 - 4 minutes per side, or until cooked to your liking.
Transfer cooked steaks to a clean plate, cover loosely with foil and rest for 5 minutes.
Serve steaks and resting juices with steamed rice, greens, and sesame seeds.
Recipe from www.australianbeef.com.au