Steak sandwich, Japanese-style

Wasabi, tangy pickled cucumber salad & toasted sesame seeds

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.

Recipe Category Beef

Country Japanese