2 tbsp Tamari sauce
2 tbsp Splenda or Stevia
1/2 cup extre-virgin olive oil
1 tsp ground coriander
1 tsp ground black pepper
1tsp ground anise
4x 3 1/2oz flank steak
4 cup mixed salad
4 green onions
1/4 cup sweet yellow/red pepper, grilled and cutin fine strips
1 English cucumber, minced
1/4 cup daikon radish, minced ( or red radish)
1 cup tomatoes
grilled seasame seeds
Mix Tamari sauce, Splenda, oil, coriander, black pepper and anise. Keep half the mixture as dressing. Brush steak with the other half. In a large skillet or on the barbecue, grill steak over medium-high heat, 2 to 4 min each side for a perfect cooking. Brush steak with marinade while cooking. Set aside. Share out mixed salad in 4 plates and put green onion. Scatter sweet pepper, cucumber and tomatoe. Sprinkle with reserved dressing. Cut steak into strips and place on salad