Wasabi paste adds a little heat to the sauce and complements the grilled steak in this 15 minute meal. .


  • 3 green shallots, thinly sliced
  • 2 1/2 tbs grapeseed oil
  • 3 tsp rice wine vinegar
  • 3 tsp mirin seasoning
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 tsp wasabi paste
  • 4 (about 200g each) porterhouse steaks
  • 2 x 250g pkt microwave rice, cooked
  • Steamed Asian greens, to serve
  • Shiso leaves, to serve (optional)


  1. Combine the shallot, oil, rice wine vinegar, mirin seasoning, ginger and wasabi in a bowl. Season well.
  2. Preheat a chargrill on medium-high. Spray the steaks with oil. Season. Cook, turning, for 3-4 minutes for medium or until cooked to your liking. Set aside for 2 minutes to rest. Thickly slice steak.
  3. Divide the rice among serving plates. Top with the steak. Drizzle generously with shallot mixture. Serve with the steamed greens and the shiso leaves, if using.