Mustard Marinated Steaks with Noodles, Cucumber and Radish Salad
Time to prepare:
Time to cook:
25 minutes plus marinating time
(based on a 2cm (¾inch thick steaks) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side
4 x 175g lean rib-eye, sirloin or rump steaks
For the Marinade: Salt & freshly milled black pepper 60ml/4tbsp rice wine or mirin 10ml/2tsp English mustard 30ml/2tbsp caster sugar 30ml/2tbsp dry sherry
For the Noodle Salad 350g cooked and cooled noodles 1 spring onion, finely chopped 2 small Gem lettuces, rinsed and shredded 6-8 radishes, finely sliced 1 small cucumber, cut into matchsticks or julienned 6 cherry tomatoes, quartered 15ml/1tbsp toasted seasame seeds
For the Dressing 60ml/4tbsp soy sauce 10-15ml/2-3tsp seasame oil
1. To prepare the marinade; in a shallow non-metallic dish mix all the ingredients together.
2. Add the steaks, cover and marinate in the fridge for up to 2 hours or, if the time allows, overnight.
3. To prepare the noodle salad; put all the ingredients in a large bowl. Mix the dressing ingredients together, pour over the salad and toss gently. Season.
Eat… Serve the steaks with the salad.
Tip: For best results cover the steaks with foil after cooking and allow to rest for 5-10 mins before serving.