Ingredients
Method
Main
1.Place steak on a plate, sprinkle all over with shichimi togarashi, then rub with 1 tsp grapeseed oil. Heat a large, heavy-based frying pan over medium heat and cook steak for 10 minutes, turning about 4 times or until well browned but rare in the middle, or until cooked to your liking. Remove from pan, wrap in foil and leave for 20 minutes.
2.Meanwhile, using a vegetable peeler, peel wide ribbons from daikon and cucumbers and combine in a bowl with mixed Asian greens and sesame seeds. Place remaining ingredients and 2 tsp grapeseed oil in a small jug and whisk to combine. Pour over salad, toss to combine, then divide among 4 bowls.
3.Cut steak into thin slices and divide among salads, then serve immediately.
Drink Suggestion: Young, full-flavoured New Zealand pinot noir with spicy complexity.
Notes