Method

Preheat the oven to 180°C. Marinade the steaks in the soy sauce, garlic, chilli, ginger, honey and canola oil for at least 30 minutes, or overnight if you can. Add the rice to boiling salted water to cook for 5-8 minutes, until cooked through.

To make the pickled cucumbers, mix the rice wine vinegar and caster sugar and pour over the cucumber. Add the red onion and leave to pickle while you cook the rice and steaks. Place a griddle or non-stick pan over a very high heat. When the pan starts to smoke, sear the fat of your sirloin for 30 seconds to a minute, until golden and crunchy. Turn over to seal all the sides for a minute or so per side. Remove from the heat and place on a baking tray. Cook the steaks in the oven for a further 5 minutes, until done to your liking. Remove from the heat and leave aside to rest.

Add any remaining marinade to a small saucepan and simmer for 4-5 minutes over medium to low heat, until it thickens slightly. Slice up the steaks and fold it into the reduced marinade. Serve immediately with fluffy white rice and crunchy pickled cucumber.

Recipe by Hannah Lewry, courtesy of City Press iMagazine.