Meals and Courses

  • 2 lean rump or sirloin steaks, about 150 g (5 oz) each, trimmed
  • 150 g (5 oz) baby sweetcorn
  • 1 large cucumber
  • 1 small red onion, finely chopped
  • 3 tablespoons chopped coriander
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons sweet chilli dipping sauce
  • 2 tablespoons sesame seeds, lightly toasted, to garnish

Put the steaks in a preheated hot griddle pan and cook for 3–4 minutes on each side. Allow to rest for 10–15 minutes, then slice the meat thinly.

Meanwhile, cook the sweetcorn in boiling water for 3–4 minutes or until tender. Refresh under cold water and drain well.

Slice the cucumber in half lengthways, then scoop out and discard the seeds. Cut the cucumber into 5 mm (¼ inch) slices.

Put the beef, sweetcorn, cucumber, onion and chopped coriander in a large bowl. Stir in the vinegar and chilli sauce and mix well. Garnish the salad with sesame seeds and serve.

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