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Recipe: Vodka marinated steak with wasabi and chips

PUBLISHED: 11:10 04 May 2017 | UPDATED: 11:10 04 May 2017


Prepare to feel hungry as we bring you a dish that’s meaty, zingy and delicious, with built-in vodka


• 1 large or 2 small ribeye steaks

• 50 ml wasabi vodka

• 3 tbsp soy sauce

• 2 garlic cloves, sliced

• 3 tbsp beef dripping

• 3 medium King Edward potatoes

• 125 g wasabi leaves, shredded into 1 cm ribbons

• freshly grated wasabi to serve

For the roasted garlic and wasabi hollandaise:

• 6 garlic cloves, unpeeled

• 2 egg yolks

• 20 ml rice wine vinegar

• 100 g butter

• 3 tsp freshly grated wasabi


1. Put the steaks in a large freezer bag with the vodka, soy and garlic. Seal well then refrigerate for 24 hours, turning the bag occasionally.

2. Preheat the oven to 200⁰C (180 fan) / gas 6 and heat the dripping in a large roasting tin. Cut the potatoes into chips with a 1.5 cm cross-section and par-boil in salted water for 5 minutes. Drain and dry well. Tip the chips carefully into the hot dripping and turn to coat. Season with salt and pepper and bake for 45 minutes, turning after 15 minutes, then every 10 minutes.

3. Meanwhile, wrap the unpeeled garlic cloves in foil and bake for 30 minutes or until squidgy inside. Squeeze the roasted garlic into a small measuring jug, just slightly larger in diameter than your immersion blender and leave to cool a little.

4. Heat a large heavy-based frying pan until smoking hot. Remove the steaks from the marinade, dry them really well with kitchen paper and season with salt and pepper. Sear the steaks on each side until well browned, then reduce the heat to its lowest setting and cook for 2 more minutes on each side. Transfer to a warm plate, cover with foil and leave to rest.

5. To make the sauce, stir the egg yolks and vinegar into the roasted garlic paste and season with salt and white pepper. Heat the butter in a small saucepan until it melts and starts to sizzle. Put the immersion blender into the egg yolk jug and turn it on, then pour in the hot butter in a thin stream. Stir in the wasabi, then taste and adjust the seasoning.

6. Put the butter pan back over a medium heat, add the wasabi leaves and cover with a lid. Cook, stirring occasionally until the leaves have wilted, then serve with the steak, chips and hollandaise on warm plates.

Find it in Hampshire

Fresh wasabi – The Wasabi Company, Alresford, 01929 463824

Steak – Mill Farm Organic, Alton, 01420 22331

Wasabi vodka – Winchester Distillery, Old Alresford, 07828 402296

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