Here teriyaki sauce is used to marinate and baste the meat, to make it both tender and tasty.

• Preparation : 10 minutes
• Cooking : 10-20 minutes
• Pax : 4 person

INGREDIENTS

• 4×175 gm Rump steak. ( Trimmed of all fat mustard, to serve, optional)

For the marinade:

• 2.5 cm fresh root ginger (peeled and finely chopped)
• 2 nos garlic cloves, crushed
• 4 pieces spring onions (finely chopped)
• 25 gm soft brown sugar
• 125 ml soy sauce
• 125 ml sake or dry sherry

METHOD

Combine the marinade ingredients in large shallow dish and place the steaks in mixture. Set aside to marinate at room temperature for 2-3 hours.

heat the grill to high. Transfer the steak to the grill pan, reserving the marinade.

Brush the steak with the marinade.

Grill for 4-5 minutes. Removes the pan from the heat, turn the steak and brush

With a little more of marinade. Return to the heat and grill for a further 3-4 minutes for rare steaks. Increase the cooking time for medium and well done.

Meanwhile, bring the remaining marinade to the boil in a small pan and simmer

Gently while the steaks cook.

Slice the steaks, then arrange on heated serving dishes, pour over a little of the

Marinade and serve at once, with mustard, if wished.