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Mix together the miso, honey, soy sauce, garlic paste and sesame oil to make the glaze, then set aside
Cook the sticky rice according to the packet instructions
Heat a frying pan over a high heat and sear the steak on both sides until nicely coloured
Flip the steak, pour over the glaze and let it bubble away, turning the steak every 30 seconds or so until the sauce has thickened and glazed the meat
Cook to your preferred doneness and remove from the pan to rest for a few minutes
In a separate bowl, stir together the yoghurt, tahini, miso, honey, lime zest and juice, garlic paste and spring onion until smooth
Toss the chopped cucumber through the dressing
Spoon the rice into your bowl, add the creamy cucumber salad, then slice the steak and arrange over the top
Spoon over any extra glaze from the pan and finish with a wedge of lime and a pinch of chilli flakes