Galbi-style flank steak with rice and cucumber

Ingredients

For 1 serving

• Flank steak130 g
• Pear50 g
• Tamari1 tablespoon
• Garlic1 clove
• Sesame oil1 teaspoon
• White rice65 g
• Cucumber150 g
• Rice vinegar1 teaspoon
• Cayenne pepper1 pinch
• Sesame seeds1 teaspoon
• Saltto taste

Contains: soy, sesame,

In season: June – September

Method

1. Peel the pear and blend it with the tamari, garlic and sesame oil; turn the beef flank steak in it and leave to marinate for 20 minutes: the enzymes in the pear make it more tender.
2. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain and keep covered.
3. Wash the cucumber, slice it thinly and dress with the rice vinegar, chilli powder and sesame seeds.
4. Heat a griddle or cast-iron pan over high heat until very hot, drain the steak and cook for 3 minutes per side, until well marked outside and pink inside.
5. Rest it on a board for 5 minutes, then slice thinly against the grain so it stays tender.
6. Serve with the rice and cucumber.