Beef Teriyaki with Cucumber Salsa

Ingredients

 * 2 Scotch steak fillet

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

Salsa

 * 1 large Lebanese cucumbers, seeded
 * ½ red capsicum (bell pepper)
 * 2 spring onions
 * 2 teaspoons sugar
 * 1 tablespoon rice wine vinegar
 * ½ lemon, juice of
 * 2 teaspoons roasted sesame seeds (for garnish)

Directions

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