Elevate your next dinner party with a stunning yet surprisingly simple starter: Beef Tataki. This Japanese dish features melt-in-your-mouth seared steak with a cool, rare centre, drizzled with a vibrant ponzu sauce.
In this recipe, we’ll walk you through the process—from achieving the perfect sear on sirloin to crafting a delicious, citrusy ponzu sauce. We’ll also share key tips for getting that ideal doneness and ensuring a beautifully caramelised crust on your steak.
This recipe was part of Experience #13, where it was served as the starter. You can find other dishes from the evening, along with wine pairings, there.
Ingredients
400g sirloin steak
1 spring onion
2 cloves garlic
50ml soy sauce
80ml rice vinegar
15ml yuzu (or lemon juice)
15ml sesame oil
1tbsp rapeseed oil
salt and pepper
Method
Step 1
Separate the green and white of the spring onion. Chop the white very finely, chop the green coarsely, and set aside for garnish.
Step 2
In a jar or small bowl, combine the soy sauce, rice vinegar, yuzu (or lemon juice), and sesame oil. Mix well and set aside.
Step 3
Season the sirloin steak with salt and pepper. In a hot skillet, heat the canola oil and sear the steak for 1-2 minutes on each side. Remove from heat and let it rest for a few minutes.
Step 4
Thinly slice the rested steak and arrange on a serving plate. Drizzle the soy sauce mixture over the steak.
Step 5
Garnish with the coarsely chopped green spring onion.