Steak sandwich, Japanese-style
Wasabi, tangy pickled cucumber salad & toasted sesame seeds
Ingredients
Serves 1 | total 15 minutes
- ¼ of a cucumber
- 1 teaspoon sesame seeds
- 1 x 150g lean sirloin steak
- 2 slices of soft bread
- 1 teaspoon wasabi paste
- 20 g watercress
Instructions
- Use a speed-peeler to peel the cucumber, then finely slice into rounds.
- In a bowl, toss with a pinch of sea salt and 1 tablespoon of red wine vinegar, and leave to quickly pickle.
- In a non-stick frying pan, toast the sesame seeds until lightly golden, then remove.
- Cut off and discard any fat and sinew from the steak, then season the steak.
- Cook to your liking with a little olive oil on a high heat, turning every minute.
- Spread the bread with wasabi paste (go hot or go home!
- ), then add the steak, sandwich together and cut into fingers.
- Toss the watercress with the cucumber and sprinkle with the toasted sesame seeds, then serve.
