Published by Robina

Shake up your barbecue game with Matt Preston's delicious barbecued steak recipe.

Nothing beats a barbecue on a warm summer’s evening. But if you find you always default to the same menu of simple steaks and few sausages, it’s time to try something new. Keep the steak but take inspiration from Matt Preston’s recipe and add a Japanese flavour twist. It’s steak like you’ve never had it before.




  • 4 x 170g steaks (something with a bit of oomph and flavour, like porterhouse)
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce


  • 80g dried sliced shiitake mushrooms, tough stalky bits trimmed off
  • 1 bunch of spring onions, outer leaves removed, trimmed, white and green parts separated
  •  500ml (2 cups) chicken stock
  •  4 tablespoons soy sauce
  •  Grapeseed oil, for frying
  •  200g fresh shiitake mushrooms (or any meaty variety), thickly sliced
  •  2 garlic cloves, crushed
  •  2 tablespoons sherry (or shaoxing wine if you have it)
  •  1 tablespoon soft brown sugar 
  •  3 tablespoons cream


  • 1 small daikon, cut into batons
  • 2 teaspoons salt flakes
  •  2 teaspoons sugar
  •  1 tablespoon rice wine vinegar


  1. Place the steaks in a snaplock bag with the sesame oil and soy sauce and massage until well coated. Refrigerate overnight – or just leave them on the kitchen counter while you prep!
  2. For the pickle, toss a third of the daikon batons with the salt and reserve until just before serving. Toss the rest with the sugar. Once the sugar starts drawing liquid from the daikon and it looks shiny, pour on the vinegar and reserve.
  3.  For the mushroom sauce, blitz the dried shiitakes to a powder using your most powerful blender or food processor. Add six lengths of the spring onion greens and the stock and blitz again. Transfer this blitzed shiitake ‘gludge’ to a saucepan. Stir over low heat for about five minutes until the stock is absorbed and the sauce is smooth. You might need to blitz the sauce once again for a smoother finish. Stir in three tablespoons of the soy sauce. Reheat gently and reserve.
  4.  Heat a little grapeseed oil in a frying pan and fry the fresh shiitake mushrooms until browned. Cut the white spring onion pieces and the remaining green pieces in half lengthways and add them to the pan along with the crushed garlic. Cook for a minute or two until softened, then tip out of the frying pan and keep warm.
  5.  Deglaze the pan with the sherry (or shaoxing). Add the brown sugar, followed by the reserved shiitake sauce, and cook for two minutes. Stir in the cream and cook for another three minutes. Finally, add the remaining tablespoon of soy sauce to taste, if required. Keep warm.
  6.  When ready to cook the steaks, preheat your barbecue grill to high. Throw on the steaks and cook them to your liking – I reckon rare is the way to go. Don’t bother the steaks while they are cooking as you want the surface to be nice and crusty. When you turn each steak over, lay it on a new part of the grill that hasn’t seen any meat yet, as it will still be at its hottest. This helps promote crustiness.
  7.  To cook my steak to a perfect medium–rare I’ll use an old Marco trick, which is to watch the side edge of the steak and time how long it takes for the cooked colour to creep halfway up the steak after it hits the grill. When it does, check how long has elapsed, flip the steak and cook it on the other side for exactly half that elapsed time (i.e. if it’s four minutes on the first side, then two minutes on the second). Rest the steaks in a warm place for a few minutes.
  8.  Finish the daikon pickle by rinsing and then drying the salty daikon batons and draining the vinegar off the sweet batons. Toss both lots of daikon together to combine.
  9.  To serve, take four warm plates and slap down the meat. Pour the shiitake sauce over one end of each steak so it cascades onto the plate, then top with the warm spring onions and mushrooms. Mound a little pile of the pickled daikon to tumble off the other end of your steak. Eat!