This recipe comes from Tetsuya Wakuda – one of Australia’s culinary treasures. It is dead easy – and as one would expect from one of the best chefs in the world, very delicious.
The sauce, using simple ingredients and taking less than five minutes to prepare – is great meal to whip up after a hard day at work. Just make sure you give the steak enough time to come to room temperature before you cook it.
The only adaptation I have made to this recipe is to BBQ the meat on our Weber – rather than Tetsuya’s method of searing and baking. I’ve tried it his way but didn’t actually think it warranted the effort of a cooking time of two hours (sorry Tets). I also omitted the sesame oil as it smokes too much on the BBQ.
Goes without saying that I used a gluten-free soy (like Kikkoman). Using a good quality butter (like Pepe Saya) lifts the flavour to another level.
Serve with salad greens or steamed broccolini. The addition of mushrooms (BBQ or sliced and pan fried) is a winner with the sauce.
Here is the link to the recipe.