Delicious Marinated Mouth-Watering Steak perfect served with Roasted Butternut Squash Rice
400g/7oz of New York Strip (or similar cut of steak), visible fat trimmed
1 clove? of garlic, crushed
1 tsp of fresh grated ginger root
1 tbs of soy sauce
1 tsp of paprika
pinch of cayenne
pinch of black pepper
for the glaze:
1/3 cup (80ml) of beef or chicken stock
1 tbs of maple syrup
1 tbs of balsamic vinegar
Add the steak to a dish with the garlic, ginger, soy sauce, paprika, cayenne and black pepper and turn to coat in all the mix. Cover and marinade for at least 1 hour.
Spray a skillet/frying pan over a medium high heat with some cooking oil spray.
Add the steak and brown on each side for approx 4-5 minutes depending on how well you like your steak cooked.
Remove from pan and allow to rest for a few minutes.
Add in the stock, balsamic vinegar and maple syrup and heat to reduce down so it resembles a glaze.
Slice the steak, serve with your choice of sides and drizzle with the glaze.