Japanese Rare Beef Salad

This deliciously fresh salad is bursting with colour and flavour. With succulent rare fillet steaks, earthy radishes and a light but spicy dressing, this dish is the perfect easy lunch for your next summer gathering.

Ingredients

• 1 tbsp olive oil
• 2 fillets of beef – 3cm thick (or use 2x tuna steaks)
• 3cm stick of fresh ginger, grated
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tsp wasabi paste
• 2 bags of watercress
• 1 pack of cherry tomatoes
• 1 pack of red radishes
• 2 spring onions
• 4 chives chopped
• A handful of toasted sesame seeds

Method

1. Start by seasoning the room temperature steaks generously with salt and pepper (preferably on both sides), then heat the olive oil in a pan until very hot and sear the steaks for 1 minute on each side.
2. Remove the steaks and leave to rest for 1 hour in the freezer.
3. To prepare the dressing mix the grated ginger with the wasabi paste, soy sauce and rice wine vinegar in a small dish and set to one side.
4. Next, trim the watercress, cut the tomatoes in half, slice the radishes into thin rounds and slice the spring onions. Place all this into a large salad bowl and set to one side.
5. When ready to serve, remove the steak from the freezer and thinly slice, aiming for 12 slices per fillet. Then gently toast the sesame seeds, chop the chives and set all this to one side.
6. To build the salad, add to a large bowl the watercress, tomatoes, sliced radishes and spring onions. Toss with the dressing, steak slices and transfer to your serving dish of choice. Finish by sprinkling on the chopped chives and toasted sesame seeds and enjoy.

Images by HM

Tableware by John Julian

Mats, napkins and cutlery by Rebecca Udall