- 125 ml soya sauce
- 2 garlic cloves, crushed
- 2 t fresh ginger, grated
- 3 T runny honey
- 65 ml canola oil
- 1/2 lemon, juiced
- 2 large free-range sirloin steaks
- 1 small cucumber, thinly sliced
- 65 ml rice wine vinegar
- 1 t caster sugar
- 1\2 red onion, finely chopped
- 1 fresh chilli, seeded and sliced
- 2 spring onions, thinly sliced
Marinate the steaks in the soya sauce, garlic, ginger, honey, canola oil and lemon juice for at least 30 minutes.
Place the cucumber in a bowl, mix the rice wine vinegar and caster sugar and pour over the cucumber. Add the red onion and set aside while you cook the steaks.
Place a griddle pan or non-stick pan over a very high heat and, when hot, sear the fat of the sirloin for 30 seconds to 1 minute, then turn and cook on both sides for 4 to 5 minutes, or until cooked your preference. Remove from the heat and set aside to rest.
Pour any remaining marinade into a small saucepan and simmer over a medium to low heat for 1 minute, or until slightly thickened.
Slice the steaks and mix with the reduced marinade.
Serve on a large platter with the crunchy pickled cucumber and onion and scatter over the chilli and spring onion.