Ingredients

The following ingredients have 4 Servings
  • 1 Lebanese cucumber, seeds removed, sliced 1cm thick
  • 2 tablespoons rice vinegar
  • 1 tablespoon caster sugar
  • 1 carrot
  • 1 red capsicum
  • 1 long red chilli
  • 2 x 200g steaks, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1/3 cup coriander sprigs
  • 2 tablespoons pickled ginger
  • 1 tablespoon sesame seeds

Instruction

  • Combine the cucumber, vinegar, sugar and 1 teaspoon salt in a large non-reactive bowl. Stand for 20 minutes to pickle.
  • Meanwhile, cut carrot, capsicum and chilli into matchsticks. Soak in a bowl of iced water for 10 minutes to crisp. Drain.
  • Brush steaks with 1 tablespoon olive oil and cook in a frypan over medium-high heat for 4 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes, then thinly slice.
  • Whisk garlic, soy, sesame oil, honey and remaining 1 tablespoon olive oil together, then toss with pickled cucumber, vegetables and coriander. Divide among plates and top with steak. Scatter with ginger and sesame seeds to serve.