herb of your choice for topping – shiso coriander, Thai basil
1bottleSweet Chilli Sauce
12Tiny dishes of whatever shape to serve
Cut the steaks into 1 inch cubes, no bigger than that. Slightly smaller is perfectly fine. You’ll find that you will have a couple that are slightly smaller and not quite cubes. If they’re big enough, use them, if not, well, pop them in your mouth!
Season with salt and pepper.
Heat the oil in a large frying pan/skillet on high heat.
When it is just reaching the smoking stage, quickly sauté the steak cubes, browning them all over. You might have to do this in 2 batches if your pan isn’t big enough.
You shouldn’t need more than 2 minutes for this. Try and brown/sear the meat all over. The middle should still be pink, unless of course, you like your meat well done!
Dish out onto a plate lined with kitchen paper and leave to cool.
Top and tail the cucumber and cut them in half, lengthwise.
Using either a broad vegetable peeler or a sharp knife. Cut thin slices about 5-6 inches long.
Pat the cucumber slices dry with kitchen paper and set aside.
Lay a cucumber slice out.
Spread some mayonnaise on.
Place a steak cube about half to one inch away from the edge close to you.
Place a teaspoon or so of the chille sauce into each serving dish and top with a cucumber parcel
Roll it up, finishing with the rolled end at the bottom.