Sesame seared beef salad

This was essentially a simple little meal, of rice and seared steak and some vegetables and salad. It's one of my favourite sorts, though.

1 piece steak

3 portobello mushrooms, stalks removed

1/3 red pepper, thinly sliced

Spinach, baby leaf

Cucumber, sliced

Olive oil

Soy sauce

Sesame seed oil

Rice vinegar

Sesame seeds

Jasmine rice

Take the steak and marinate in a small bowl with a little soy sauce and sesame seed oil. Set the rice a-cooking and leave to steam.

Heat some olive oil in a frying pan, and when medium-hot sear the steak to preferred cookedness. Remove to one side.

In the steak juice laden pan, add a little more oil if required and then add in the red pepper and mushrooms. Sauté until a little coloured but not too softened. Set to one side.

In a dry frying pan, toast some sesame seeds over a medium heat. Check for a nutty flavour (all "greenness" should be gone) and remove to a small dish.

Mix a teaspoon or two of olive oil with a little (1/2 tsp) sesame seed oil, 1/2 tsp soy sauce and 1/2 tsp rice vinegar for a dressing. Rinse and drain spinach.

To serve place a small heap of rice and the spinach and cucumber on a plate. Drizzle some of the dressing across the salad. Then arrange red peppers and mushrooms, and top with the steak (sliced for eating with chopsticks.) Sprinkle on some toasted sesame seeds, and enjoy!