- 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
- 1Place 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.
- 2Meanwhile, 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.
- 3Cut steak into thin slices and divide among salads, then serve immediately.
Drink Suggestion: Young, full-flavoured New Zealand pinot noir with spicy complexity.