Name: Wagyu tataki with mizuna salad
Yield: 4
Ingredients: 500 gm piece of wagyu tri-tip (point of the rump), at room temperature; 1½ tsp shichimi togarashi (Japanese seven-spice mixture); 1 tsp grapeseed oil or olive oil; 1 small (about 400gm) daikon (white radish); 2 Lebanese cucumbers; 50 gm mixed Asian greens and herbs, including mizuna, tatsoi and coriander (4 cups); 1½ tbsp sesame seeds, toasted; 2 tbsp lemon juice; 1 tbsp rice vinegar; 1 tbsp shoyu (Japanese soy sauce); ¾ tsp caster sugar; ¼ tsp finely grated ginger; ½ tsp sesame oil

Ingredients

500 gm piece of wagyu tri-tip (point of the rump), at room temperature

1½ tsp shichimi togarashi (Japanese seven-spice mixture)

1 tsp grapeseed oil or olive oil

1 small (about 400gm) daikon (white radish)

2 Lebanese cucumbers

50 gm mixed Asian greens and herbs, including mizuna, tatsoi and coriander (4 cups)

1½ tbsp sesame seeds, toasted

2 tbsp lemon juice

1 tbsp rice vinegar

1 tbsp shoyu (Japanese soy sauce)

¾ tsp caster sugar

¼ tsp finely grated ginger

½ tsp sesame oil

Method

Main

1.Place steak on a plate, sprinkle all over with shichimi togarashi, then rub with 1 tsp grapeseed oil. Heat a large, heavy-based frying pan over medium heat and cook steak for 10 minutes, turning about 4 times or until well browned but rare in the middle, or until cooked to your liking. Remove from pan, wrap in foil and leave for 20 minutes.

2.Meanwhile, using a vegetable peeler, peel wide ribbons from daikon and cucumbers and combine in a bowl with mixed Asian greens and sesame seeds. Place remaining ingredients and 2 tsp grapeseed oil in a small jug and whisk to combine. Pour over salad, toss to combine, then divide among 4 bowls.

3.Cut steak into thin slices and divide among salads, then serve immediately.