6 x 180g eye fillet steaks, cut 2.5cm thick and fully trimmed
2 Tbsp teriyaki marinade
2 garlic cloves, peeled and crushed
2 tsp fresh ginger, peeled and crushed (optional)
1 Tbsp vegetable oil
1 Tbsp water
2 Tbsp green ginger wine (or dry sherry)
1 tsp sugar
2 Tbsp light soy sauce
1 tsp sesame oil
500g stir-fry frozen vegetables, (or make up your own fresh selection)
Sesame seeds (optional)
Marinate steaks for 1-2 hours at room temperature. Remove from the marinade, and pat dry, reserving any leftover marinade. Combine all glaze ingredients and brush over the steaks. Lightly oil the barbecue and grill steaks over a fairly high heat for 2-3 minutes per side, or until cooked to your liking, turning once. The beef should be well browned but still pink inside. Brush each side with more of the glaze during cooking. Set meat aside in a warm place and cook the vegetables.
Lightly oil the solid plate on your barbecue (or a heavy-based pan) and toss the vegetables with the leftover marinade and any leftover glaze, until just cooked (about 4 minutes). Serve each tataki steak with some of the vegetables. Sprinkle with sesame seeds if desired.