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  • Winchester Eats

Store Cupboard Suppers - Japanese Steak Salad



OK, so not everyone is going to have steak in their cupboard (I hope not anyway), but we happened to have a couple of rump steaks stuck together at the bottom of the freezer and a load of salad leaves to use up. A vegetable delivery also included a big bunch of radishes, which apart from being served on a board alongside obazda (a Bavarian cheese spread, made of butter, camembert and paprika mostly), a good few crunchy pretzels and a litre of some of the best beer in the world always make me want to make this recipe whenever I see them... It is also one of the quickest suppers ever when you aren't really feeling the urge to cook...


Japanese Steak Salad


750g Rump Steak (or whatever you happen to have in the freezer!)

3 tablespoons olive oil

3 teaspoons wasabi paste

2 tsp grated ginger;

2 tablespoons rice wine vinegar;

3 tablespoons pickling ginger, plus a tablespoon of the liquid;

2 tablespoons sesame oil;

60ml olive oil;

A bag of mixed salad leaves,

A small bag of spinach leaves;

a bunch of radishes sliced;

A few tomatoes sliced (whatever you have to hand)

Cucumber peeled and cut into ribbons with a mandolin if you have one, if not a potato peeler will do the trick;

Pickled beetroot if you have it (a few slices cubed);

Toasted sesame seeds


Season the steak with salt and pepper, cook on the barbecue or (if it's pouring with rain England!) heat the oil in a pan and cook at a searingly high heat for two to three minutes each side. Leave to rest.


Mix the wasabi, mustard, gingers (plus liquid), rice wine vinegar, half teaspoon of salt, in a large bowl and whisk together. Whisk in the oils and add the salad leaves, and the rest of the vegetables. Slice the meat across the grain into thin strips, divide the salad between four plates, top with the steaks, sprinkle over the sesame seeds and serve.





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