Teriyaki T-bone with onion salad

AT A GLANCE

  • Serves 4 - 6 people

"I love a good steak and the T-bone from Cho Cho San doesn't disappoint. Any chance you could track down the recipe for me?"
Mark Smith, Carlton, Vic

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To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 1 T-bone steak (750gm), at room temperature
  • For brushing: extra-virgin olive oil
  • 1 bunch chives, finely chopped
  •  
  • Teriyaki glaze
  • 100 ml dark soy sauce
  • 100 ml caster sugar
  • 100 ml mirin
  • 20 ml cooking sake
  • 10 gm (about 2cm) ginger, finely grated
  • ¼ onion, thinly sliced
  • 1 spring onion, finely chopped
  •  
  • Onion salad
  • 1 white onion, thinly sliced into rings on a mandolin
  • ¼ Spanish onion, finely grated into a paste
  • 50 ml brown rice vinegar
  • 50 ml extra virgin olive oil, plus extra for brushing
  • ½ tsp caster sugar
01   For teriyaki glaze, combine ingredients in a saucepan over medium-high heat, bring to the boil and simmer until reduced by half (10-12 minutes). Strain and set aside to cool.
02   For onion salad, soak white onion in cold water for 1 hour, then rinse 5 times in cold water to remove astringency. Dry onion in a salad spinner or pat with paper towels, then place in a bowl. Whisk grated onion, vinegar, oil and sugar in a bowl to combine, season to taste, drizzle onto white onion and toss to combine.
03   Heat a barbecue or char-grill pan over high heat, brush T-bone with extra-virgin olive oil and grill until browned (4-6 minutes each side). Coat one side with teriyaki glaze and cook for a further 2 minutes, turn and coat other side with glaze; repeat this twice until cooked to your liking (4-5 minutes for medium-rare; 6-7 minutes for medium). Rest steak for 10 minutes, then slice, arrange on a platter with onion salad, scatter with chives and serve.
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