Pan Seared Beef with Sesame Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Pat beef dry with paper towels, toss with a drizzle of oil to coat and season well with salt and pepper. Heat a medium fry-pan (or use BBQ grill) on high heat and sear for 1–2 minutes each side until browned (it will finish cooking in oven). Transfer beef to oven tray to cook for 5–7 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove beef from tray and wrap in foil to rest for 5 minutes.
4. While beef rests, prepare the salad. Peel cucumber into long thin ribbons; thinly slice radishes; roughly slice pickled ginger; toss with all remaining salad ingredients in a medium bowl.
5. In a small bowl, whisk all sesame dressing ingredients together with a fork until smooth. Season to taste with salt and pepper.
6. Place ¾ cup cooked rice per person onto each plate. Top with beef and pour over any resting juices. Serve salad on the side and drizzle beef and salad with sesame dressing. Alternatively slice beef against the grain before serving, and serve slices on top of rice.