Teriyaki beef skewers with sesame rice salad

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