Step 1

Mix the garlic, ginger, tamari, coconut sugar, rice malt syrup and sesame oil together until well combined and the sugar is dissolved. Toss the steak in the sauce so it’s all coated.

Step 2

Heat a cast iron pan or BBQ grill on a moderately high heat. Cook the steak to your liking.

Step 3

I like to start the steak on the grill to sear at a moderately high temp and seal the marinade and then finish on the char-grill at a lower heat (I love a good char flavour).

Step 4

Peel the garlic and ginger. Slice ginger into thin coins.

Step 5

With the Measuring Cup off, turn the Thermomix onto Speed Drop the garlic and ginger through the lid onto the blades to chop finely, approx 5 seconds.

Step 6

Scrape down the bowl, then add the tamari, sugar, rice malt syrup and sesame oil. Mix 30 seconds, 37deg, Speed Pour over the steaks in a dish and coat thoroughly. Continue as above to cook the steaks.

Step 7

Serve immediately with salad or vegetables.

Step 8

Re-heat in a low oven until just hot.

Step 9

Store in an airtight container in the fridge or freezer.