Veal Strip Loin Steaks with Teriyaki sauce
Veal Strip Loin Steaks with Teriyaki sauce
4 servings Execution: easy Preparation: 15 minutes Cooking: 10 minutes
Author: milkfedveal.com
Ingredients
- 4 Veal sirloin or striploin steaks, 110 to 120 g (4 oz) each
- Two colours of sesame seeds in sufficient quantity
- ½ cup Wafu sauce**
- - Thick Teriyaki sauce
- 1 cup brown sugar
- 1 clove garlic, finely chopped
- ¼ cup soya sauce
- 2 tablespoons water
- A few drops of Asian Sriracha hot sauce*
- * Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle.
- ** Wafu sauce means a “Japanese style” sauce, which is traditionally soy sauce based.
Instructions
- Preheat the barbecue to medium-high temperature.
- In a small saucepan, mix all the ingredients for the Teriyaki sauce.
- Combine all the ingredients with a whisk, bring to a boil and cook until the brown sugar has dissolved.
- Remove from the heat and cool to room temperature.
- To avoid contamination, pour the quantity of sauce needed to brush over the veal steaks into a bowl and keep the extra sauce in the refrigerator for later use.
- Brush the Teriyaki sauce over the steaks and coat the edges with the sesame seeds.
- Cook on the barbecue 2 to 4 minutes on each side, or until the internal temperature reaches 150°F (66°C), the meat juices appear on the surface and the steaks begin to shrink.
- The cooking time may vary depending on the thickness of the meat.
- Serve on a bed of rice and vegetables accompanied by Wafu sauce garnished with a few drops of the refrigerated Teriyaki sauce.
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