JAPANESE STYLE BEEF SIRLOIN WITH APPLE DRESSING & CUCUMBER PICKLE

Ingredients

2 x 200 g free-range sirloin steaks 100 ml soft butter 30 ml shallots, skinned and grated 90 ml Granny Smith apple 40 ml warm rice wine vinegar 90 ml soy sauce 5 ml sesame oil 1 1/2 cups vegetable oil 30 ml wholegrain mustard 500 g castor sugar 3 cloves garlic, chopped 2 Tbsp piece ginger, grated 125 ml warm rice wine vinegar 1/2 cucumber, julienne

Cooking Instructions

Heat a griddle pan until very warm. Use a brush and lightly baste the steak on both sides. Sear on both sides, remove from heat and rest for 10 minutes. To make the dressing, combine the shallots, apples, 40ml rice wine vinegar, soy sauce, sesame oil, mustard, castor sugar chilli, garlic and ginger and serve drizzled over and on the side. To make the pickled cucumber, soak the cucumber in 125ml warm rice wine vinegar for 10 minutes and remove. Strain and serve.

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