Soy & sake-marinated striploin...Soy & sake-marinated striploin of beef

Soy & sake-marinated striploin of beef requires around 55 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 429 calories, 63g of protein, and 15g of fat per serving. For $4.71 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 1 foodies and cooks. If you have scottish striploin sirloin steak, rice wine vinegar, garlic, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by BBC Good Food. Overall, this recipe earns a pretty good spoonacular score of 78%. Similar recipes include Sake Soy Guacamole, Soy Sake Shrimp With Ginger Aioli, and Sake-Steamed Clams With Soy Butter.

Ingredients

Cooking Instructions

1. 01

   Remove the skin and back fat from the striploin, then trim off any other tissue or fat so the joint looks as clean as a fillet steak with no more than 1cm/12in of fat left.

2. 02

   Put the beef into a deepish, non-reactive, fairly tight-fitting dish.

3. 03

   Whisk all the other ingredients, except for the groundnut oil, with 4 tablespoons cold water.

4. 04

   Pour this over the beef, turning to coat well. Cover and chill for 6-24 hours, turning the beef every few hours, or when you remember frequently not the same thing.

5. 05

   When you are ready to cook the beef, preheat the oven to 220C/Gas 7/fan oven 200C. Take the joint out of the marinade and pat it as dry as you can with kitchen paper. Put a large frying pan over a high flame and, while its heating up, smear the oil over the beef, using the palms of your hands.

6. 06

   Put the beef into the searingly hot pan and brown it very quickly on all sides (including the ends), using a pair of stout tongs to turn it.

7. 07

   Transfer the meat to a metal rack set in a roasting tin.

8. 08

   Put the tin on the middle shelf of the oven and roast the beef for 30 minutes, if you like your meat medium-rare in the middle. Cook it for another 10-15 minutes if you prefer it less pink, but this is not a recipe which lends itself to well-done beef without any protective fat, the meat will be dry and horrible.