Beef Teriyaki with Cucumber Salsa

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.