• 500 g (1 lb 2 oz) bavette, skirt or sirloin steak
• 2 garlic cloves, crushed
• 2 tbsp light soy sauce
• 1 tbsp honey
• 1 tbsp grated ginger
• 3 tsp vegetable oil
• Lotus wafers

Sesame Maple Dressing

• 60 g 2 oz) sesame seeds
• 60 ml 2 fl oz) light soy sauce
• 60 ml 2 fl oz) rice vinegar
• 2 tbsp maple syrup
• 2 tsp sesame oil

Salad

• 200 g 7 oz) cherry tomatoes
• 10 large red radishes
• 6 spring onions (scallions)
• 2 baby cucumbers
• 3 large heritage carrots
• 2 avocados
• 100 g (3½ oz) watercress, mizuna, baby kale or wild rocket (arugula)

Place the steaks in a zip lock bag and add the garlic, soy, honey and ginger. Marinate for 2 hours or up to overnight refrigerated.

To make the sesame maple dressing, place the sesame seeds in a dry frying pan. Turn the heat to the lowest setting and let them slowly turn golden, about 10 minutes. Place in a blender with the remaining dressing ingredients and blend until it’s a fine liquid. Scrape into a bowl and set aside.

Heat a chargrill pan or outdoor grill. Brush the steak with the oil and grill on direct heat for 3–4 minutes each side for medium rare. Bavette/skirt steak can vary in thickness so if you have a very fat piece, leave it on the heat a little longer. Once cooked, let the steak rest for 10 minutes under foil. Thinly slice and set aside.

To make the salad, halve the cherry tomatoes, thinly slice the radishes and spring onions and cut the baby cucumbers into coins. Slice the carrots into ribbons using a potato peeler and cut the avocados into 4 cm (1½ inch) cubes. Place all of the salad ingredients into a large bowl and add the beef and lotus wafers.

Pour the sesame maple dressing over the salad and toss together. Arrange on a platter to serve.