Pan-Seared Aussie Striploin and Broccoli Salad with Black Pepper Garlic Teriyaki Sauce
- Prep time 25Min
- Cook time 1Hr
- Technique Pan Fry / Saute, Sear
- Meat Beef
- Cut Striploin
- Serves 1
Aussie Striploin Steak pan-seared to perfection alongside a charred Broccoli Salad, deep-fried wedges and topped with flavourful Garlic Black Pepper Teriyaki Sauce to tie the dish together.
Ingredients
- 150 gm Chilled halal Australian Beef Striploin Steak
- ½ gm Sea salt flakes
- 0.2 gm Paprika powder
- 80 gm Broccoli, steak cut
- 30 gm Cherry tomatoes
- 15 ml Canola oil
- 60 gm Russet potato, peeled, cut into wedges
- 1000 ml Oil for deep frying
- Salt and pepper for seasoning
Garlic Black Pepper Teriyaki Sauce
- 20 ml Kikkoman black pepper teriyaki sauce
- 5 gm Garlic, peeled
- 2 gm Cracked black pepper
- 8 ml Water
Method
- Steam the potato wedges till soft but still firm. Put it into the freezer to freeze for 30 minutes.
- To make the sauce: Saute garlic in oil, when fragrant, add in Teriyaki sauce. Add water to dilute the sauce. Stir till combined. Keep aside.
- Season Striploin with salt, pepper and paprika powder.
- In a medium hot pan with oil, panfry broccoli steak till done. Add in cherry tomatoes midway cooking broccoli. Season.
- Take out potato wedges from the freezer and directly deep fry at 170°C till golden colour. When done, take it out to pat dry. Season with salt.
- In a medium hot pan, add some oil. Place the striploin on the pan to sear one side for 3 minutes. Turn over to sear other side for another 3 minutes.
- Take it out from the pan onto a plate and rest the steak for 5 minutes.
- To serve, place broccoli and tomatoes onto a plate. Quickly deepfry the potato wedges again to ensure crispness.
- Place the Striploin steak with the plated vegetables.
- Reheat the sauce and pour some over the steak. Serve immediately.
