1 bunch spring onions, trimmed and cut into 2.5cm pieces
2 large carrot, thinly shredded
Small handful coriander leaves
1 tbsp toasted sesame seeds
Sea salt and freshly ground black pepper
1
Heat a griddle pan over a high heat until smoking. Rub the steaks with a teaspoon of oil and season well. Sear for 2-3 minutes on each side until charred but still lovely and pink inside.
2
Whisk the soy with the sugar, vinegar, chilli and one teaspoon of sesame oil in a small bowl. Whisk to combine and place half in a wide dish, large enough to hold the steaks. Transfer the steaks to the marinade (leaving the pan on the heat) and allow to sit for 5 minutes, turning once or twice to coat all over.
3
Whilst they rest, return the pan back to a high heat. Toss the sweetcorn and spring onions in the remaining teaspoon of the oil and sear on the griddle pan for 4-5 minutes until charred on all sides. Tip into a bowl and toss with the carrot.
4
Remove the steaks from the marinade, slice, return to the dish and toss to coat in the dressing once more.
5
Toss the remaining dressing over the salad. Serve the salad on a plate with some steak, coriander leaves and sprinkle of sesame seeds.
Serves 4
Prep Time: 20 Minutes
