Teriyaki steak with fennel slaw

• reduced-salt soy sauce↗2 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• clear honey↗1 tsp tsp
• sirloin or rump steaks↗4

  trimmed of all visible fat, each about 125g

• large carrot↗1

  coarsely grated

• fennel bulb↗1

  halved and thinly sliced

• red onion↗1

  halved and thinly sliced

• handful coriander

  leaves

• juice 1 lime

Step-by-step instructions

1. 1

   Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.

2. 2

   Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.

3. 3

   Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.

4. 4

   Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.