To prepare the products. Salad greens and vegetables wash and dry. Piece beef tenderloin, if necessary, clean the film and cut (across the grain!) for steaks with a thickness of about 2 cm.

Mix soy sauce, balsamic vinegar, olive oil, juice of one lime and black pepper. Add the grated piece of ginger and the lime zest. Marinate in the mixture of the beef, massaging the marinade into the meat. Refrigerate for 30-60 minutes (can be longer, the longer, the brighter will be felt the taste of the marinade).

For salad, slice the radishes into thin translucent slices/ribbons and marinated in a mixture of rice vinegar and a teaspoon of brown sugar.

On much (!) hot pan (greased with vegetable oil)/grilled marinated meat and fry for a minute (and a half) on each side. Ready to shift the steak on a warm plate and allow to Mature for 3 to 5 minutes. * A good steak should not be overcooked! Considered ideal steak of readiness from Medium-Rare to Medium. The rest, of course, is also the place to be - but it's not for everybody. Degree Well-done and Оvercooked best left to the pork. If you have a cooking thermometer, the meat should cook to a temperature of from 55 to 65 degrees Celsius inside. To learn how to cook proper steak at home, you only need the desire and practice. After several experiments with the pan temperature and time to learn to achieve the desired result without the help of the thermometer.

For salad, slice the cucumber tokimi ribbons with a vegetable peeler. For dressing mix the soy sauce, sesame oil, chopped chili pepper, the juice of half a lemon/lime and sesame seeds.

Drain the marinade from the daikon and mix the radish with salad greens and cucumber ribbons. Fill the prepared salad dressing and mix well.

Serve steak with salad as a side dish. Tasty, easy, fast, and useful. * In the same marinade can be cooked and pork and even tuna, but with beef this dish seems to me the most vivid and expressive, appropriate for an easy and cute lunch or dinner in the Japanese style.