by Sarah Wadland, Farmgate to Plate, Miranda.

Serves 4


  • 4 x 150g oyster blade steaks
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tsp grated ginger
  • 2 garlic cloves, grated
  • 1 tsp sesame oil

    To serve:
  • 2 bunches Asian greens, steamed,
  • sautéed, or grilled
  • Steamed rice
  • Toasted sesame seeds, optional


  1. Combine soy sauce, honey, ginger, garlic, and oil in a large ceramic dish or zip-top bag. Add steaks and turn to coat with marinade. Allow meat to marinate for 20 minutes, as it comes to room temperature.
  2. Preheat BBQ or a heavy-based skillet to medium-high. Drain excess marinade from steaks and cook for 2 – 4 minutes per side, or until cooked to your liking.
  3. Transfer cooked steaks to a clean plate, cover loosely with foil and rest for 5 minutes.
  4. Serve steaks and resting juices with steamed rice, greens, and sesame seeds.

Extra tips

•   This marinade will pair perfectly with other steak cuts too. Try rump or sirloin, adjusting cooking time as necessary.

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