1. Divide the marinade into half, using one half to brush onto the steak and reserving the rest for a dipping sauce to be placed on the table.
2. Take a heavy based frying pan, or BBQ set for direct grilling and over a high heat sear the steak for 4 to 5 minutes on each side reducing the heat if getting too dark with a core temperature of 50°C before resting, brushing the steak with extra marinade as it cooks, leave to rest for a few minutes whilst you finish the tempura.

1. To start prepare the vegetables and weigh out the tempura ingredients.
2. Heat a fryer (or a large pan a third full) of peanut or sunflower oil to 180°C.
3. Once the oil has come up to temperature, using chopsticks quickly beat the egg yolk into the ice-cold water then into the flour with chopsticks, until you have a lumpy batter similar viscosity of double cream.
4. Check the temperature of the oil by dropping in a little batter into oil - it should sizzle immediately - then fry the ingredients in small batches, dipping them in the batter to coat before carefully placing into the oil and fry 3 to 4 minutes until crisp and lightly coloured.

Slice the across the and place on warmed serving plates, top with broccoli tempura. Scatter over fresh coriander, spring onions, ginger strips and sesame seeds. Serve alongside the reserved dipping sauce and Wasabi.