Mustard Marinated Steaks with Noodles, Cucumber and Radish Salad

Main courseServes 4

Preparation time: 25 minutes, plus marinating time Cooking time: (Based on a 2cm/¾in thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side : 1. To prepare the marinade; in a shallow non metallic dish mix all the ingredients together. 2. Add the steaks, cover and marinate in the fridge for up to 2 hours, or if time allows, overnight. 3. To prepare the noodle salad; put all the ingredients in a large bowl. Mix the dressing ingredients together, pour over the salad and toss gently. Season. 4. Remove the steaks from the marinade and cook according to your preference on a prepared barbecue or under a moderate preheated grill. 5. Serve the steaks with the salad. Tip: *For flat iron steaks follow the cooking times below: Rare - 2 minutes on each side Medium Rare - 3-4 minutes on each side Medium - 5-7 minutes on each side For best results cover with foil and rest for 5-10 minutes before serving.


4 x 175g/6oz lean sirloin, rib-eye, rump or flat iron steaks*
For the Mustard Marinade:
Salt and freshly milled black pepper
60ml/4tbsp rice wine or mirin
10ml/2tsp English mustard
30ml/2tbsp caster sugar
30ml/2tbsp dry sherry
For the Noodle, Cucumber and Radish Salad:
350g/12oz cooked and cooled noodles
1 spring onion, finely chopped
2 small Gem lettuces, rinsed and shredded
6-8 radishes, finely sliced
1 small cucumber, cut into matchsticks or julienned
6 cherry tomatoes, quartered
15ml/1tbsp toasted sesame seeds
For the Dressing:
60ml/4tbsp soy sauce
10-15ml/2-3tsp sesame oil