Beef Teriyaki with Cucumber Salsa

Ingredients

 * 2 scotch steak fillet

For marinade

 * 40 ml soy sauce
 * 2 tablespoons sherry wine
 * 2 cloves garlic, crushed
 * 1 teaspoon grated fresh ginger (I have used jarred)
 * 2 teaspoons sugar

For salsa

 * 1 large lebanese cucumbers, seeded
 * 1/2 red capsicum (bell pepper)
 * 2 spring onions
 * 2 teaspoons sugar
 * 1 tablespoon rice wine vinegar
 * 1/2 lemon, juice of
 * 2 teaspoons roasted sesame seeds (for garnish)

Directions

 * Combine ingredients for marinade.
 * Immerse steak in marinade, turning to coat.
 * Refrigerate at least half an hour.
 * Peel cucumber and dice into 1cm cubes.
 * Slice capscicum into strips and then across ways to be about the same size as the cucumber.
 * Slice spring onions on the diagonal (make sure you use some of the green bit) *Combine in a salad bowl.
 * In a small saucepan, combine the sugar, vinegar and 2 tbs water.<BR>
 * Boil, stirring until the sugar has dissolved, and them simmer for 2 minutes, or until it has thickened slightly.<BR>
 * Squeeze in the lemon juice.<BR>Allow to cool for a few minutes, and then poor directly over the salsa.<BR>
 * Cook the meat to your liking.<BR>
 * Retain the marinade.<BR>
 * I use the GF and have it rare.<BR>
 * Allow it to rest at least 10 minutes.<BR>
 * Slice the steak into thin strips, retaining the shape of the steak.<BR>
 * Boil the marinade for 3 minutes to remove any bacteria.<BR>
 * Keep warm until serving.<BR>
 * Serve the steak on a bed of plain rice.<BR>
 * Top with some reserved marinade, and the salsa and finally with the sesame seeds.