A marinade bursting with flavour really packs a punch and makes this steak something to savour while the crisp, crunchy salad is a delicious and nutritious summer side. Put the steaks in a non-metallic dish. Add the soy sauce, lime zest and juice, garlic, chilli and sesame oil. Turn to thoroughly coat the steaks and leave to marinate for 30 minutes. Meanwhile, heat the groundnut oil in a wok and stir-fry the mushrooms and sugarsnaps for 3 to 4 minutes. Remove from the pan and let cool. Toss the cooled mushrooms and sugarsnaps with the carrot, radishes and the mirin. Drain the steaks (reserving the marinade), and then fry in a heated nonstick pan for 4 to 5 minutes each side, depending on the thickness of the steak. Cook for an extra 1 to 2 minutes each side if you prefer meat well done. Remove the steaks from the pan and arrange on 4 serving plates. Pour the marinade into the pan and bubble for 2 minutes. Divide the salad between the plates. Drizzle the steaks with a little of the pan juices and scatter with the toasted sesame seeds.