Teriyaki steak with cucumber and radish salad

Ingredients

• 4 x 150g lean rump steaks
• 4tbsp Kikkoman Teriyaki Marinade
• 1tsp groundnut oil
• 12 cherry tomatoes on the vine

• ½ cucumber
• 75g radishes, thinly sliced
• ½ red chilli, de-seeded and finely chopped
• 3tbsp rice vinegar
• 1tsp sugar

Method

Score the surface of the steak on both sides. Place in a non-metallic bowl and add the Kikkoman Teriyaki Marinade, coating all over the steak. Cover and leave to marinate in the fridge for at least 1 hour.

To make the salad, peel the cucumber into ribbons using a potato peeler, discarding the seeded core since this is very watery. Place in a dish with the radishes. Mix together the chilli, vinegar and sugar and drizzle over the salad. Cover and chill until needed.

Brush the griddle with the oil and heat to smoking point. Add the steak and cook for 4-5 minutes on each side for a medium rare steak (or a little longer if you prefer your steak well done). After a few minutes add the cherry tomatoes.

Serve the steak with the cucumber and radish salad and tomatoes.