- 3 steaks
- 400 g each freshly ground pepper
- 3 large carrots
- 1 cucumber
- 100 g bean sprouts a few sprigs of coriander
For the ginger-soy marinade:
- 5 cm fresh ginger
- 3 garlic cloves
- 200 ml mild soy sauce
- 2 tbsp sesame oil 1 1/2 tbsp mirin (Japanese rice wine)
- 1 tsp sugar
For the marinade, chop the ginger and garlic into small slices and mix in the other marinade ingredients.
Season the steaks with pepper and place them in an oven dish. Cover with the marinade and marinate, covered, for at least an hour, turning the meat occasionally.
For the salad, finely slice the carrots and cucumber lengthwise and add bean sprouts, chopped coriander and 2 tablespoons of the ginger-soy marinade.
Remove the steaks from the marinade, allowing the excess marinade to drip off. Heat the grill pan and grease it with oil. Place the steaks on the grill and cook for 3 to 5 minutes on both sides, or to your preference.
Remove from the pan, cover with aluminium foil and rest for 5 minutes. Serve with the salad and the rest of the marinade.