All Natural|Gluten Free|Local Canadian Ingredients

Seared Teriyaki Beef with Strawberries

Seared Teriyaki Beef with Strawberries

Wee bites with great ingredient combos are the key to amazing hors d'oeuvres. Its all about "Umami" which means "savoury meaty taste", and the combination of Roothams Teriyaki Ginger Sauce and beef is Umami on overdrive. Strawberries add a perfect counterpoint. You can use Roothams Strawberry Jalapeno Salsa when local strawberries are out of season.




Season the striploin liberally with sea salt and pepper two hours before you will be searing the steak. This early salting dehydrates the surface of the meat and will encourage a great sear.

Heat a heavy bottomed pan, such as a skillet, over high heat. Once hot, add enough oil to cover the bottom of the pan. Allow the oil to get hot and then lay in the striploin. You should visibly see the steak frying around its edges. If not, add a touch more oil so that the steak is not sitting in a dry pan.

Once the first side is nicely seared and dark all over, flip the steak and repeat the sear on the second side deing sure to add more oil to the pan if it is drying out. Once both sides are seared remove the steak to a cutting board and allow it to rest for 5 minutes.

Pour Roothams Teriyaki Ginger Marinade and Dipping Sauce into a small mixing bowl. Slice the striploin thinly across the narrow width to create strips. Add these to the Roothams Teriyaki Ginger Sauce and refridgerate until needed. This can be done a day ahead.

Just before serving, slice the strawberries into random shapes.

To Serve: If the beef and marinade has been chilled overnight, bring them to room temperature. Lay your spoons out in a lasagne pan to catch any mess. Chop mint and cilantro together and place in a small bowl. Top with chilled Teriyaki Beef and garnish with the strawberries, peppers and fresh herbs.