Beef with Hot Mustard served with Smacked Cucumber

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
Beef with Hot Mustard served with Smacked Cucumber
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 250-300g bavette steak
  • 1 clove garlic, peeled and grated
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce
  • ½ lime, juice
  • 2-3 tablespoons Japanese hot mustard, or English mustard mixed with 1 teaspoon
  • wasabi powder
Smacked Cucumber
  • 1 large cucumber
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar, white
  • ½ teaspoon chilli flakes (optional)

  • Method

  • 1
    Marinate the steak in the garlic, soy sauce, red wine, sugar, fish sauce and lime juice for two hours.
  • 2
    Cut the steak into quarters, then cut each piece into thin slices (about 2-3mm thick). Place the casserole over a medium heat with 1 tablespoon rapeseed oil.
  • 3
    Place the thin slices of steak into the hot pan and sear either side, then spread on a little of the hot mustard and fry for another 30 seconds to caramelise the mustard.
  • 4
    Take the cucumber and bash it several times with a rolling pin until it is broken into a few big chunks.
  • 5
    Cut these chunks into bite-size pieces, then toss with the salt and leave to sit for 15-20 minutes. Drain the cucumbers of any excess liquid, and then mix with the vinegar, sugar, and chilli flakes.
  • 6
    Serve as a side for the steak.
  • 7
    Cooks Notes
  • 8
    If Bavette steak is not available (it is also known as skirt) then a piece of rump steak could be used instead