Grilled Beef with Teriyaki Sauce
2 x 220g Scotch fillet beef steaks
Ground black pepper
1/4 cup Kikkoman soy sauce
1/4 cup mirin
1/4 Japanese cooking sake
2 tbsp brown sugar (or to taste)
Prepare the sauce first. Combine everything in a saucpan and bring to a boil. Simmer for 5 minutes or until sauce is reduced to half. Transfer to a heatproof bowl to cool.
Place steaks in a ziplock bag (or just use a dish) and add 2 tbsp of the sauce that has cooled down. Add some ground black pepper if desired. Mix well and leave to marinade for about 1 hour.
Heat a grillpan or frying pan on high, lightly greased with some oil. Drain the excess marinade from the steaks and fry the steaks for about 3 minutes each side. Pour in 1-2 tbsp of teriyaki sauce and let it coat the steaks. When the steaks are cooked (medium rare), transfer to a plate and let it rest for 5 minutes, covered with aluminium foil. Reserve any remaining sauce in the pan for later.
Slice the beef thinly on the diagonal, and arrange on a serving plate. Drizzle with extra teriyaki sauce and enjoy with a bowl of steamed white rice.