Beef tataki on Asian cucumber salad

Ingredients for 3 servings:

• 2 slices of beef fillet
• some mint
• some coriander
• 8 tbsp soy sauce
• 3 tbsp teriyaki sauce
• 2 cloves garlic
• 1 chili pepper(s)
• 1 cucumber(s)
• 4 tbsp soy sauce
• 1 tbsp coriander, finely chopped
• 1 tbsp mint, finely chopped
• 1 clove(s) garlic, squeezed
• 2 tbsp sesame oil
• 2 tbsp chili pepper(s), chopped
• 2 tbsp sugar
• 1 tbsp salt
• 70 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 minute; Total time approx. 3 hours 31 minutes

For the meat, mix the soy sauce and teriyaki sauce in a container (preferably in a bag). Add the coriander and mint whole. Roughly chop the chili and 2 garlic cloves and add them. Cut the meat into 1 cm thick slices and place them in the marinade for at least 3 hours. Make sure the meat is not overlapping. For the salad, slice the cucumber as thinly as possible, mix with the sugar and salt and let it marinate for 30 minutes. Then squeeze lightly to remove any remaining liquid. Make a dressing with the remaining ingredients, mix with the cucumber slices and let it marinate. For the nut butter, heat the butter until lightly browned. Then transfer to a heatproof container. Remove the meat from the marinade and sear on the grill over an open flame or in a very hot pan for no more than 10 seconds on each side. Just enough to sear the surface. It should still be raw on the inside. If you don’t like it cooked this way, you can also fry it. Cut the meat into 0.5 cm thick slices, place them, inner side down, on the Asian cucumber salad, and drizzle with nut butter.