4 X 150g Oyster Blade Steaks

1/4 Cup Soy Sauce

150 ml Non Blonde Ginger Lager

2 Tablespoons Honey

2 Teaspoons Grated Ginger

2 Garlic Cloves, Grated

1 Teaspoon Sesame Oil

To Serve

2 Bunches of Asian greens, steamed, sautéed, or grilled

Steamed rice

Toasted Sesame Seeds

Combine the soy sauce, beer, honey, ginger, garlic, and oil in a large ceramic dish or zip-top bag.

Add the steaks and ensure they are covered on all sides by the marinade.

Allow meat to marinate overnight, at room temperature.

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.

Transfer cooked steaks to a clean plate, cover loosely with foil and rest for 5 minutes.

Serve steaks and resting juices with steamed rice, greens, and sesame seeds.