Sea Isle Steak

Name: Sea Isle Steak
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 Tablespoons Soy Sauce; 1 Tablespoon Brown Sugar; Spring Onion; 2 Cloves Garlic; 1 Teaspoon Vegetable Oil

Emily Hossack @cook_5849867

Kent, UK

Also known as 'senile' steak. When I was young I used to believe this was called 'senile steak' and my father has since titled it as such although the real name of this dish is Sea Isle steak.

Sea Isle steak was a recipe passed from my grandad to my father to myself. As my grandfather is Scottish I believe this dish shares its roots in Scotland.

Also known as 'senile' steak. When I was young I used to believe this was called 'senile steak' and my father has since titled it as such although the real name of this dish is Sea Isle steak.

Sea Isle steak was a recipe passed from my grandad to my father to myself. As my grandfather is Scottish I believe this dish shares its roots in Scotland.

Emily Hossack @cook_5849867

Kent, UK

Also known as 'senile' steak. When I was young I used to believe this was called 'senile steak' and my father has since titled it as such although the real name of this dish is Sea Isle steak.

Sea Isle steak was a recipe passed from my grandad to my father to myself. As my grandfather is Scottish I believe this dish shares its roots in Scotland.

Also known as 'senile' steak. When I was young I used to believe this was called 'senile steak' and my father has since titled it as such although the real name of this dish is Sea Isle steak.

Sea Isle steak was a recipe passed from my grandad to my father to myself. As my grandfather is Scottish I believe this dish shares its roots in Scotland.

Saved

Ingredients

20 Minutes

4 servings

4 TablespoonsSoy Sauce
1 TablespoonBrown Sugar
Spring Onion
2 ClovesGarlic
1 TeaspoonVegetable Oil

Saved

Steps

20 Minutes

1

Chop up the spring onion/s and chop the garlic as small as possible or use a purée. Measure out all ingredients into a large shallow dish and combine.
2

Add your choice of steak into the dish (In these images we used fillet steak). This recipe makes enough sauce for 4 steaks or 3 larger steaks. Make sure all of the meat is coated by spooning the sauce over the top and leave that aside to marinate.
3

When you are ready heat another small amount of vegetable oil in a large frying pan or griddle pan and add the steaks. Once the initial spitting has died down pour in the remaining sauce. Cook the steak to your preferred gradient (rare, medium rare, medium well etc). The spring onions will caramelise and give the steaks a delicious sweet and savoury flavour.
4

Serve and enjoy! Pour a couple spoonfuls of cooked sauce from the pan over the steak on the plate, but not too much as it has a very rich flavour. This goes amazing with buttery corn cobbettes and jacket potato with onion and garlic dip!