500 gmpiece of wagyu tri-tip (point of the rump), at room temperature1½ tspshichimi togarashi (Japanese seven-spice mixture)1 tspgrapeseed oil or olive oil1small (about 400gm) daikon (white radish)2Lebanese cucumbers50 gm (4 cups)mixed Asian greens and herbs, including mizuna, tatsoi and coriander1½ tbspsesame seeds, toasted2 tbsplemon juice1 tbsprice vinegar1 tbspshoyu (Japanese soy sauce)¾ tspcaster sugar¼ tspfinely grated ginger½ tspsesame oil
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.
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.
Cut steak into thin slices and divide among salads, then serve immediately.