GET READY: ingredients out • large skillet, medium-high heat • food processor, bowl blade • spit guard •

GET SET: pre-heat oven to very low 120 °F (50 °C) • skim read instructions before you begin •

GO! :: Instructions

1. In a large skillet toast the sesame seeds, tossing regularly until golden, then remove to a bowl and return the skillet to a high heat with the coconut oil.
2. For The Steaks: rub the steaks with salt, pepper and chinese five-spice then add them to the large skillet. Put the spit guard over the pan and fry for 6 mins (or to your preference) turning every minute.
3. For The Salad: trim and roughly chop the lettuce, separate across 4 dishes. 
4. In the food processor, add the cucumber, fresh cilantro, scallions and radishes, whiz quickly to chop. Spoon over the lettuce.
5. Once the steaks are cooked, transfer them to an overproof dish, squeeze over lemon juice and place in the oven to rest and keep warm, keep the oven door ajar. Drizzle the steak juices over the salads.
6. For The Dressing: add the pickled ginger to a small bowl with its juices.
7. To your food processor, add the rest of the dressing ingredients and blitz until smooth. Pour over the ginger.
8. To serve: Remove the steaks from the oven and slice into strips, place atop each salad. Top the steak strips with the Ginger Dressing & toasted sesame seeds.