Miso Beef Steak with Rice and Japanese Salad

Steps

1. Preheat BBQ hot plate or grill to high (if using). Combine rice, water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat beef dry and toss with first measure of miso drizzle. Set aside to marinate.
3. Cut cucumber in half lengthways and thinly slice on an angle; thinly slice capsicum; thinly slice cabbage until you have 1 cup worth. Add all to a medium bowl, along with soy sauce, vinegar and sesame oil. Toss to combine and set aside.
4. Heat a drizzle of oil in a medium fry-pan on high heat. Cook steak for about 2 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside to rest before slicing thinly.
5. To serve, spoon ¾ cup of cooked rice onto a plate and top with Japanese salad and slices of miso beef steak. Top with remaining miso drizzle (if using) and garnish with coriander.