Japanese Steak Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rise the sushi rice in a seive with cold water and bring to boil in a pan with 550ml water. Simmer with lid on for 15 minutes or until all the water is absorbed. Do not open the lid. Leave to stand for 10 minutes. Stir in rice vinegar and sugar until absorbed and set cooked rice aside.

Step 2

Wash and dry the steaks.

Step 3

Pulse all ingredients for the marinade in a food processor.

Step 4

Divide the marinade in half. Store one half in the fridge in an airtight container (this will be used as the dressing).

Step 5

Place the steaks into the other half of the marinade and leave in the fridge covered overight.

Step 6

Heat a heavy cast iron pan with some olive oil. Char-grill the steaks until medium-rare.

Step 7

Slice steaks on the diagonal into thin strips.

Step 8

Cover sliced steaks with foil to keep warm (can be served at room temperature).

Step 9

To serve: place the rice in a thick layer on a serving platter. Drizzle a little dressing on top. Top with sliced carrots, cucumbers, strips of steak and sliced avocado. Drizzle with the remaining marinade dressing and sprinkle with toasted sesame seeds.