Veal Pavé Steaks with Teriyaki Sauce

Ingredients

• 4 Quebec Veal sirloin or striploin pavé steaks,
  110 to 120 g (4 oz) each
• Two colours of sesame seeds in sufficient quantity
• 125 ml (1/2 cup) Wafu sauce

Thick teriyaki sauce

• 250 ml (1 cup) brown sugar
• 1 clove garlic, finely chopped
• 60 ml (1/4 cup) soya sauce
• 30 ml (2 tbsp) water
• A few drops of Asian Sriracha hot sauce

Preparation

1. Preheat the barbecue to medium-high temperature.
2. In a small saucepan, mix all the ingredients for the teriyaki sauce. Combine all the ingredients with a whisk, bring to a boil and cook until the brown sugar has dissolved. Remove from the heat and cool to room temperature.
3. To avoid contamination, pour the quantity of sauce needed to brush over the veal pave steaks into a bowl and keep the extra sauce in the refrigerator for later use.
4. Brush the teriyaki sauce over the steaks and coat the edges with the sesame seeds.
5. Cook on the barbecue 2 to 4 minutes on each side, or until the internal temperature reaches 66°C (150°F), the meat juices appear on the surface and the steaks begin to shrink. The cooking time may vary depending on the thickness of the meat.
6. Serve on a bed of rice and vegetables accompanied by Wafu sauce garnished with a few drops of the refrigerated teriyaki sauce.