BBQ Whisky Rib-eye Steak with Cucumber and Melon Salad
Tender rib-eye steak marinated in Kikkoman Soy Sauce, maple syrup and sweet spices. Baste while it cooks on the BBQ with the amazing whisky and orange glaze! The cool and refreshing Cucumber and Melon salad is the perfect bbq accompaniment
- Serves4
- Preparation Time15 mins
- Additional Timeplus 2 hours marinating time
- Cooking Time15 mins
Nutrition per serving
- Energy483 Kcals
- Protein26.2g
- Carbohydrates21.2g
- Fat28.4g
Ingredients
- 4 rib-eye steaks (approx. 1.2–1.4 kg)
For the marinade:
- Seeds from 1 vanilla pod
- Freshly ground pepper
- ½ teaspoon thyme, chopped
- 2 pinches of ground cinnamon
- 4 tablespoons olive oil
- 6 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 1–2 teaspoons maple syrup
For the basting glaze:
- 1 small shallot
- 1 garlic clove
- 3–4 tablespoons whisky
- 100 ml orange juice
- 4 tablespoons Kikkoman Naturally Brewed Soy Sauce
- Freshly ground pepper
For the salad:
- 2 mini cucumbers (or 1 large cucumber)
- 1 small melon (e.g. Cantaloupe, watermelon, honeydew melon)
- 200 g feta
- 2 red sweet pointed peppers
- 2 tablespoons olive oil
- 2–3 tablespoons white wine vinegar
- 2–3 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 1–2 teaspoons honey
- Freshly ground pepper
For the soy sauce & herb butter:
- 1 garlic clove
- 2 stems of basil leaves
- 250 g softened butter
- 3–4 tablespoons Kikkoman Naturally Brewed Soy Sauce
- 3 tablespoons grated Parmesan
- 1 tablespoon maple syrup
- Lemon pepper or black pepper
Method
Pat the steaks dry. To prepare the marinade, mix all the marinade ingredients together and brush over the steaks. Place in the fridge for at least 2 hours.
For the basting glaze, peel the shallot and garlic and blend until smooth with the whisky, orange juice and Kikkoman soy sauce. Season with pepper to taste and place in the fridge until needed.
To prepare the salad, wash the cucumber and slice finely. Halve the melon, remove the seeds and dice the flesh. Crumble the feta. Halve the peppers, removing the seeds and core. Wash and cut into rings.
To prepare the dressing, use a blender to blend 1–2 tablespoons of cubed melon, the olive oil, vinegar, soy sauce and honey together. Season with pepper. Add the dressing to the salad and toss.
To prepare the soy sauce & herb butter, peel and finely chop the garlic. Wash the basil, pat dry and remove the leaves. Cut the leaves into thin strips. Mix the garlic, basil, Kikkoman soy sauce, Parmesan and maple syrup with the butter and season with pepper.
Place the steaks on the barbecue (closing the lid, if your barbecue has one). Cook for as long as desired (see tip), basting the steaks with the whisky and orange glaze. Serve with the soy sauce & herb butter alongside the salad.
Tip: The marinade also tastes fantastic on barbecued pork belly.
Everyone has a favourite way of enjoying their steak. The following summary gives you a guideline for the core temperature of your steaks. You can measure the core temperature using a core temperature probe. The probe should be inserted into the middle of the steak, avoiding any bones and not pushed all the way through.
Rare 48–52°C
Medium-rare 52–55°C
Medium: 55–59°C
Well-done: 60–62°C
