Soy Ginger Scotch Fillet with Sesame Slaw

• ●grass fed Scotch fillet steak220 g
• ●fine cut coleslaw150 g
• ●capsicum1 whole
• ●lemon1 whole
• ●coriander5 g
• soy sauce2 tbsp
• sesame oil1 tsp
• ginger8 g
• garlic2 cloves
• mirin1 tbsp
• rice75 g
• apple cider vinegar1 tbsp
• olive oil1 tsp
• black pepper2 g
• salt3 g

1. 1Rinse the rice under cold water until mostly clear. Place it in a small saucepan with 150 ml cold water and a pinch of salt. Bring to the boil over high heat, then reduce to the lowest heat, cover, and cook for 12 minutes. Take off the heat and leave covered for 5 minutes.
2. 2Grate the ginger and mince the garlic. Slice the capsicum into thin strips. Take the Scotch fillet out of the fridge and pat it dry with paper towel.
3. 3In a small bowl, mix together the soy sauce, mirin, grated ginger, and minced garlic to make the marinade. Pour half of this mixture over the steak and turn it to coat. Reserve the other half for the slaw dressing.
4. 4To the reserved marinade, add the apple cider vinegar, sesame oil, and juice of half the lemon. Whisk to combine. Add the fine cut coleslaw and sliced capsicum, toss to coat thoroughly, and set aside.
5. 5Heat olive oil in a heavy pan or cast-iron skillet over high heat until the oil just begins to shimmer. Season the marinated steak generously with black pepper and a little salt.
6. 6Place the steak in the hot pan and cook for 3–4 minutes on the first side without moving it until a deep-brown crust forms. Flip and cook a further 2–3 minutes for medium (slightly pink in the centre) or 3–4 minutes for well done. Take it off the heat and leave it to rest for 4 minutes uncovered.
7. 7Fluff the rice with a fork and divide it into a bowl. Slice the rested steak thinly across the grain and lay the slices alongside the rice.
8. 8Spoon the sesame slaw next to the steak, scatter roughly torn coriander over everything, and squeeze the remaining lemon half over the plate before serving.

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