Mix the teriyaki marinade, 1 tbsp water, the garlic and
1 tbsp sesame seeds in a mixing bowl. Cut the steak into
3cm x 3cm cubes and the salad onions into 3cm lengths.
Place both in the marinade and set aside for 1 hour.
Meanwhile, in another mixing bowl, whisk both oils and
the rice vinegar. Tear the kale leaves into small bite-sized
pieces, discarding the stalks (see tip, below), and add to
the bowl with a pinch of salt. Scrunch the kale in the
dressing to soften; set aside until ready to serve. In a small
saucepan, toast the remaining sesame seeds over a medium
heat, tossing regularly until golden and fragrant, then tip into
a bowl and set aside.
Heat a griddle pan over a high heat (or use a barbecue or
a hot grill). Thread the steak onto skewers, alternating with
the salad onions. Griddle for 5-7 minutes, turning often, until
all cut sides of the meat are well cooked. Meanwhile, pour
the leftover marinade into the pan used to toast the sesame
seeds and simmer until sticky and reduced.
Heat the rice according to pack instructions, then allow to
cool for 2 minutes. Toss the rice with the kale, radishes and
toasted sesame seeds and serve with the skewers. Top with
the reduced marinade
Cook’s tip
Waste not: kale stalks, blend these into soups or smoothies, or finely chop and cook with a soffritto.
