Teriyaki steak with fennel slaw

Ingredients

• 2 tbsp soya sauce reduced-salt
• 1 tbsp red wine vinegar 
• 1 tsp clear honey 
• 4  rump steaks trimmed
• 1 large carrots grated
• 1  fennel bulb halved thinly sliced
• 1  onion red halved thinly sliced
• 1 handful coriander leaves 
• 1  juice of lime 

Equipment

• frying pan

Directions

1. Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
2. Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
3. Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
4. Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.