Ingredients

• 750g rump steak
• 3 teaspoons oil
• 3 teaspoons wasabi paste
• 1/2 teaspoon Dijon mustard
• 1 teaspoon grated fresh ginger
• 2 tablespoons rice wine vinegar
• 3 tablespoons pickled ginger, plus 1 tablespoon pickling liquid
• 2 tablespoons sesame oil
• 1/2 cup (60ml) oil
• 100g baby spinach leaves
• 100g watercress, trimmed
• 4 radishes, thinly sliced
• 1 cucumber, peeled and cut into ribbons
• 1/4 cup (40g) sesame seeds, toasted

Method

Generously season the steak with salt and freshly cracked black pepper. Heat the oil in a large frying pan or heat a barbeque plate to very hot. Add the steak and cook for 2-3 minutes on each side, or until browned. Remove and leave to rest, covered, for 5 minutes.

Put the wasabi paste, mustard, ginger, rice wine vinegar,picled ginger, picling liquid and 1/2 teaspoon salt in a large bowl and whisk together. Whisk in the oils, then add the spinach, watercress, radish and cucumber to the bowl and toss well.

Slice the steak across the grain into think strips. Divide the salad among four serving plates, top with beef slices and sprinkle with sesame seeds. Service immediately.

SERVES FOUR