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BEEF TATAKI with LIME PONZU DRESSING
Serves: 2 Prep Time: 15 mins Cooking Time: 10 mins + resting
INGREDIENTS
2 x 227g Rump steaks or 1 x Beef fillet tail
1 x Tbls soy sauce
1 x Tbls rice wine vinegar
1/2 lime – juice only
1/4 x tsp caster sugar
4 x spring onions – very finely sliced
1 x small red chilli – very finely sliced
1 x Tbls crispy shallots
1/2 x tsp black and white sesame seeds
Sea salt
Ground white pepper
METHOD
For the beef
Remove the beef from the fridge and trim off any outer fat. Leave get to room temperature.
Heat up a non-stick frying pan until smoking hot and add a drizzle of vegetable oil. Season the steaks with sea salt and ground white pepper and sear them on all sides until they’re brown and crispy. Once they’re well
seared on all sides but still rare, remove them to rest and then chill
them for 2-3 hours or overnight.
For the ponzu dressing
Place the soy sauce, rice wine vinegar, caster sugar and lime juice in a small bowl and stir to combine. Set aside until required.
To serve
Using a very sharp knife, finely slice your chilled steaks across the grain into very thin slices. Arrange the steak slices onto a plate and leave them out for 5-10 minutes to get up to room temperature. Drizzle the sliced beef with the ponzu dressing and allow to marinate for 4-5 minutes. Sprinkle the beef with the spring onion, sliced chilli, sesame seeds and crispy shallots.
