Combine first 4 ingredients in a small jug. Preheat oven to 180°C. Heat the oil in a large fry pan over medium-high heat
Season beef with salt and pepper. Add beef to the pan and cook, turning occasionally until meat is browned on all sides
Transfer to a baking tray and roast for 15 minutes for medium-rare or until done to your liking. Transfer to a wire rack and cool completely
Transfer the beef to a large sealable plastic bag and add Teriyaki mixture and turn to coat well. Place in fridge for 4 hours(overnight for a deeper flavour)
Arrange the salad in a serving bowl. Thinly slice the beef and arrange on a large platter with the mustards. Drizzle the remaining marinade mixture over the beef
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