BEEF TATAKI
Steps:
- Sear the rib-eye steak to medium rare. In a small bowl, combine all of the remaining ingredients and mix well. Remove the meat from the pan, and let rest for 5 minutes. Slice the meat very thinly. To serve, plate the sliced steak and top with the salad mixture.
JAPANESE BEEF TATAKI
Make and share this Japanese Beef Tataki recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.
- Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool, 3 to 4 minutes.
- Remove the filet and drain well on paper towels, patting the meat dry.
- In a 2-quart saucepan, heat 3/4 inch of oil over medium-high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.
- In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.
- In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
- With a sharp carving knife, thinly slice the beef and arrange on 10 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.
Nutrition Facts : Calories 189.7, Fat 14.4, SaturatedFat 4.5, Cholesterol 48.2, Sodium 632.9, Carbohydrate 2.2, Fiber 0.4, Sugar 0.7, Protein 12.5
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- Heat your oven to 200C. To make the tataki sauce, mix together the soy sauce, sake and mirin.
- Trim the beef of any sinew and visible fat and season well with salt and pepper. Heat an ovenproof frypan over high heat and fry the beef in the vegetable oil on all sides until well browned. Add the tataki sauce and roll the beef through it to coat it.
- Place the whole pan in the oven and cook for five minutes. Roll the beef through the sauce again, then remove to a tray and pour over any sauce remaining in the pan. Cover with cling film and refrigerate for at least 45 minutes.
- Roll the beef through the sauce again, then slice it very thinly (just a few millimetres) and arrange on a plate. Drizzle over the remaining sauce and serve with small piles of the chopped chives and the grated ginger and garlic.
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