Ricardo's wasabi-marinated steak

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If you're running out of ideas for your summer barbecue, try this wasabi-marinated steak recipe from Ricardo magazine. It gives your usual steak just a bit of a kick, and the vegetables lighten up the meal.


1 1/4 lb strip loin steak, about 1 inch (2.5 cm) thick, left at room temperature 15 minutes
1 tbsp wasabi paste
1 tbsp vegetable oil

Preheat the grill, setting the burners to high. Oil the grate.

Place the steak on a plate and brush each side with the wasabi. Season with salt and pepper and brush with the oil. 

Grill the steak for 3 minutes on each side for rare, or until the desired doneness. Let rest on a plate for 5 minutes.


3/4 lb Brussels sprouts, cut into 1/4 inch thick slices
2 tbsp vegetable oil
2 cups frozen corn kernels
2 cups frozen peas

In a skillet over medium-high heat, soften the Brussels sprouts in the oil for 5 minutes. Add the corn and peas (see note). Cover and cook until heated through. Season with salt and pepper. 

Wasabi mayonnaise

1/4 cups mayonnaise
1 tbsp water
1 tsp wasabi paste

In a bowl, whisk together all the ingredients.

Slice the meat and serve with the vegetables and wasabi mayonnaise.